Roasted Shallots & Gold Potatoes
6 large shallots, peeled and halved lengthwise
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Per Serving: 140 Calories; 5g Fat (29.2% calories from fat); 1g Saturated Fat; 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010