Ever pick the onions out of something before? No, not to toss them to the dog or hide them under your napkin, but to devour them before anyone else can get to them. Not kidding at all – crispy, sweet, spicy mother of goodness this is amazing. Brats on the grill + this = sweet summertime supper success. I. Can. Not. Wait. to make this again!
Read on for the recipe and nutrition facts – but go preheat the oven first.
- 6 small red skin potatoes
- 1-1/2 large sweet onions, chopped into wedged slices
- 3 cups sweet corn
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 tsp cayenne
- 1/2 tsp curry powder
- 1/2 tsp paprika
- 1/2 tsp salt
Preheat oven to 450.
Boil potatoes until fork tender. Let them cool slightly then smash them with a spatula – if they break apart that’s fine!
While the potatoes are boiling, place the olive oil in a small saucepan over low heat and add all remaning ingredients. Heat just until the garlic begins to become golden- then remove from heat so it does not brown.
Toss corn, onions, and potatoes with olive oil mix and roast in 2 9×13 pans for an hour, mixing every 10 or so minutes, and switching the pan’s racks 1/2 way through roasting.
Makes 6 Servings: