Author Notes: This tangy side dish will please the meat-eaters and vegetarians at your dinner table! —BC Mama
Serves: 4
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
- Pre-heat your oven to 400.
- 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!
- Spread everything onto baking sheet on a single layer. Roast for 45-60 minutes or until potatoes are caramelized and tender.