Rosemary Potatoes and Tomatoes
From: Diabetic LivingGreek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this side dish recipe.
Servings: 8 (2/3-cup) servings
Prep: 10 mins
Total: 35 mins
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Ingredients
Nonstick cooking spay
1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
2 tablespoons olive oil
1 teaspoon snipped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 plum tomatoes, quartered lengthwise
1/2 cup pitted kalamata olives, halved
3 cloves garlic, minced
1/4 cup shaved Parmesan cheese (1 ounce)
Directions
1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.
2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.
3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.
4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.
Nutrition Facts
Calories 103, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 208 mg, Carbohydrate 11 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 39%, Calcium 6%, Iron 8%. Exchanges: Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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