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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Ingredients:
1 russet potato, cubed |
1 red potato, cubed |
1 sweet potato, peeled and cubed |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 teaspoons minced fresh thyme |
3 cloves garlic, minced |
1/4 cup low fat, low sodium chicken broth |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
3. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
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