Monday, February 9, 2015

Roasted Balsamic Potatoes, Onions and Broccoli

You know what I love about cooking anything in a foil packet?  The clean up!  Actually there are a bunch of reasons that I love cooking with foil....the flavors blend so evenly, the steam brings out the natural deliciousness in it all and the foils provides a great crust on most everything.

But really, that clean up is awesome!

This was one of those side recipes I found that seemed right up my alley...early prep...time spent with friends over wine instead of in the kitchen over a hot stove and delicious side that tastes like it should have come from a restaurant!

Again I say....I love the foil packet!

Roasted Balsamic Potatoes, Onions and Broccoli
2 lbs Baby White Potatoes, do not peel, cut in half
1 vidalia onion, peeled, cut into ¾ inch wedges
3 Tbsp extra-virgin olive oil
¼ cup balsamic vinegar
1 Tbsp fresh thyme or 1 tsp dried thyme
½ tsp garlic salt
¼ tsp fresh ground black pepper
handful of broccoli florets

Preheat grill to 400°F.

Make a foil packet that is large enough to contain all of the vegetables. In a bowl, add the potatoes and onions and toss to coat with oil, vinegar, thyme, salt and pepper. 
 
Tightly close the foil packet so that no steam will escape and roast on the grill for 30 minutes. Increase the heat to 450°F. Continue to roast, tossing occasionally for 30 to 40 minutes, or until vegetables are browned and potatoes are crisp.
 
The last 20 minutes of baking, toss in a handful of broccoli florets. 
Don’t cook the broccoli too long; it should remain “crisp.”
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