Author Notes
This tangy side dish will please the meat-eaters and vegetarians at your dinner table! —BC Mama
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Ingredients
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2 pounds
New Red Potatoes (or fingerling)
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1
Can of Marinated Whole Artichoke Hearts
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6
Shallots cut in halves lengthwise
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2
Cloves of Garlic Finely Grated
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2 tablespoons
Extra Virgin Olive Oil
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1 tablespoon
Balsamic Vinegar
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1 splash
Lemon Juice
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1 teaspoon
Fresh Thyme
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2 teaspoons
Fresh Rosemary
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Salt and Pepper to Taste
Directions
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Pre-heat your oven to 400.
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Add all of your ingredients to a large mixing bowl. Toss until everything is nicely coated with the Olive Oil and Balsamic. It's more fun if you mix it with your hands!
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Spread everything onto baking sheet on a single layer. Roast for 45-60 minutes or until potatoes are caramelized and tender.
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