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Rosemary Potatoes and Tomatoes

Rosemary Potatoes and Tomatoes

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  • Makes: 8 servings
  • Prep 10 mins
  • Bake 25 mins to 30 mins
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 11

Ingredients

  • Nonstick cooking spay
  • 1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
  • 2 tablespoons olive oil
  • 1 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 plum tomatoes, quartered lengthwise
  • 1/2 cup pitted kalamata olives, halved
  • 3 cloves garlic, minced
  • 1/4 cup shaved Parmesan cheese (1 ounce)

Directions

  1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.
  2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.
  3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.
  4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 103 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 208 mg sodium, 11 g carb. (2 g fiber), 3 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1;

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