This is another one that although a perfect side (This is absolutely perfect with any roast!!) I love to eat it on its own, I sometimes crumble some feta on top (because you all know I love feta) It's also delicious as a midweek tea with a couple of fried or poached eggs!
Any leftovers are amazing in frittata the next day
The roasted shallots and tomatoes release a beautiful, sweetness and the balsamic caramIt'selises as it roasts. It’s a great gluten and dairy-free side and is completely Vegan!
Its so super quick and simple to do, and all the ingredients are easy to come by!
Serves 6 as a side
750gr baby potatoes halved
4 shallots (or small brown onions) cut into 4 lengthways
Tablespoon dried mint
2 tablespoons balsamic vinegar
3 tablespoons olive oil
250g cherry tomatoes
1 - Oven at 190*C
2 – Put the halved baby potatoes into a pan with boiling water and a generous pinch of salt and bring to a rolling boil, simmer for a few minutes until the potatoes start to soften but still have bite. Drain.
3 – In a roasting tin add the potatoes, shallots, dried mint, balsamic and olive oil, along with some salt and pepper and mix so everything is coated. Roast for 15 minutes.
4 – Stir in the cherry tomatoes and roast for further 20 minutes.
5 – Can be served hot, warm or at room temperature.
