Roasted Potatoes and Onions

I love roasted veggies and it doesn't get any simpler than roasted potatoes and onions.  It's an easy, no brainer side that goes with anything!  I like to dice the potatoes into bite sized pieces and thinly slice the onions so they get nice and caramelized as they roast.  Just toss with some olive oil, garlic and salt and pepper and stick it in the oven!  You can really use any veggies you like for this.  Other suggestions are carrots, brussels sprouts, broccoli, parsnips.  The list really is endless!  Enjoy!

Roasted Potatoes and Onions

2 lb. yukon gold potatoes, cut into bite sized pieces
1 yellow onion, thinly sliced
5 garlic cloves, minced
2 T. extra virgin olive oil
1 t. salt
1/2 t. black pepper

Preheat the oven to 375.  Spray a baking sheet (jelly roll pan) with cooking spray and set aside.  Make sure you use one that is big enough so the veggies aren't too close together.  You want a nice even layer so they caramelize, not steam!  Place the potatoes, onion, garlic, olive oil, salt and pepper in a large bowl and toss to combine.  Pour the veggies onto the prepared baking sheet and spread them out so they are in a single layer.  Roast for 20 minutes, turn with a spatula and roast for another 15 minutes or until the potatoes are tender and starting to brown and the onions are caramelized!

6 servings (137 calories each serving) according to my calculator on loseit.com