Roasted Potatoes, Celery, and Onions

A great side for many meals, this combines leftover celery and onions with boiled potatoes and topped with fresh parsley.

RoastedPotatoesCeleryOnions

Serves 4

Ingredients

Roasted Potatoes, Celery, and Onions
  • 6 small potatoes
  • 8 stalks celery
  • 1 onion, quartered
  • 1 cup vegetable broth
  • 1/4 cup fresh parsley
  • salt & pepper


  • Boil the Potatoes

    You'll want to use smaller round potatoes - the size of red potatoes - for this recipe. I used a combination of red and white potatoes. Boil the potatoes whole until cooked through.

    Roast

    Chop the celery into thirds and add to a casserole dish. Quarter the onion, peel each layer, and add to the casserole dish. Once the potatoes are done, cut in half and add to the casserole dish. Add in 1 cup of the vegetable broth. Give a good toss together and bake at 350 degrees for 30 minutes.

    Top with fresh parsley and salt and pepper before serving.