SERVES:
8 - 10 as a side
INGREDIENTS:
1 1/2 pounds fingerling potatoes (see hints)
one medium large sweet onion (such as Mayan Sweet, Texas Sweet or Vidalia)
5 - 6 cups large broccoli florets
1 Tbs fresh chopped rosemary
approx. 1/4 cup olive oil (or more as needed)
approx. 1/3 - 1/2 cup olive oil cured sun dried tomato strips
approx. 1/3 - 1/2 cup sliced pitted Kalamata olives
PROCEDURE:
Preheat the oven to 400 degrees.
Peel, quarter and cut one medium large sweet onion into 1/2-inch thick slices, cut 5 - 6 cups of broccoli into large florets and chop 1 Tbs fresh rosemary.
Toss all of those into a large mixing bowl with a generous amount of olive oil and then slice the fingerling potatoes into 1/2-inch coins adding those to the bowl and tossing them with a little oil as well.
Spread everything out onto two baking trays, in a single layer, and then place those trays into the preheated oven.
They're going to take around 30 - 40 minutes to roast and you'll want to gently stir those around occasionally and switch the trays from top to bottom halfway through.
Let them cool down a little bit and then add them back to the large mixing bowl and add as many olive oil cured sun dried tomato strips and sliced pitted Kalamata olives as you like and then toss to combine and serve family style or right alongside any simply cooked meat or fish.
HINTS:
This recipe uses 1 1/2 pounds of fingerling potatoes but you could use regular baby potatoes instead.
This recipe makes enough for 8- 10 as a side dish so feel free to make a lesser amount.