Prince Edward Medley in Rosemary Shallot Butter

Prince Edward potatoes are named after Prince Edward Island in Canada, where they were first cultivated in the 19th century.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Prince Edward Medley in Rosemary Shallot Butter

Cooking Method: Roasting, Sautéing Cuisine: Canadian, Vegetarian Courses: Dinner, Main Course, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 1 pound Prince Edward potatoes
• 1 cup Carrots
• 1 cup Green beans
• 1 teaspoon Rosemary
• 2 medium Shallots
• 4 tablespoon Butter
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and peel the Prince Edward potatoes. Cut them into bite-sized pieces.
3. In a large bowl, toss the potatoes, carrots, and green beans with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown.
5. Meanwhile, finely chop the rosemary and shallots.
6. In a skillet, melt the butter over medium heat. Add the chopped rosemary and shallots and cook until fragrant.
7. Remove the roasted vegetables from the oven and transfer them to the skillet with the rosemary shallot butter. Toss to coat evenly.
8. Let the vegetables rest in the skillet for 5 minutes before serving.
9. Serve the Prince Edward Medley in Rosemary Shallot Butter as a delicious side dish or as a main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 27g9%

Sugars 6g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.