Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic

I know my roasting days are nearing an end because it’s getting hot outside, so I’ve been busily roasting as much as possible while it’s still cool in the evenings. This roasted fingerling potatoes, mushrooms, red onions, and garlic recipe has all my very favorite ingredients, so you can imagine how much I loved this easy side dish. The potatoes were crisp on the outside and creamy inside, the onions and garlic were really sweet, and the mushrooms were just delicious. These roasted fingerling potatoes paired nicely with herb pork chops, roasted tomatoes, and dinner rolls.

Roasted Fingerling Potatoes, Mushrooms, Red Onions, and Garlic

Ingredients: 

• 15 fingerling potatoes, sliced in half lengthwise
• 10 white button or cremini mushrooms, sliced in half
• ½ red onion, sliced
• 4 cloves of garlic (keep the skins on while roasting)
• 2 tbsp olive oil
• Sea salt and freshly cracked pepper
• Fresh parsley, chopped, for garnish
• Fresh lemon juice, optional

How to Make Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the fingerling potatoes, onions, and mushrooms on a baking sheet, along with the garlic (leave the skins on so they don’t burn while roasting).

Drizzle olive oil over the veggies, and season with sea salt and pepper to taste; toss to coat evenly.

Roast in the oven for 15 minutes, then toss with a spatula.

Roast for an additional 10-15 minutes, or until the potatoes are golden brown and tender.

Remove from oven and set aside to cool.

Carefully remove the garlic clove skins, then slice and add to the veggies.  

Top with fresh parsley and a squeeze of lemon juice, if using.

Serve and enjoy.