Roasted Potatoes and Onions with Rosemary and Mustard
This Roasted Potatoes and Onions recipe is mixed with onions that caramelize, rosemary, and whole grain mustard that adds a subtle kick. The perfect side for anything from a casual weeknight dinner to Thanksgiving!
Roast at 425 degrees for approximately 1 hour, stirring once halfway through, until potatoes are browned and onions crispy.
Notes
It's important to not overcrowd the pan. Use two baking sheets if needed, or cut the recipe in half.
The onions can cook a bit more than desired if sliced too thinly, and also I find if I'm using an electric oven (for some reason, gas never burned the onions for me, but when I switched to an electric one I had to keep a closer eye on it). If you're concerned about this or need to troubleshoot burnt onions, try slicing the onions a bit thicker or add them to the sheet pan a little ways into cooking the potatoes so they aren't in there the whole time.