Roasted Fingerling Potatoes Grape Tomatoes And Olives Recipes

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Steps:

• In a small bowl, combine oil and lemon zest. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once., Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate., Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Steps:

• Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
• In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
• When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
• Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

Steps:

• Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
• Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
• Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Steps:

• Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
• Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
• Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
• Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.