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    You are in: Home / Recipes / Roasted Potatoes and Corn With Prosciutto Recipe
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    Roasted Potatoes and Corn With Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Feast Your Eyes!'s Note:

    In most homes this Thanksgiving season, it's the proud turkey that serves as the centerpiece of the holiday meal. But let's not forget the humble side dishes that help to make this memorable meal complete. Like this flavorful and fresh roasted vegetable dish that is sure to receive ooooh's and ahhhh's from your dinner guests. The little additons like the prosciutto, crushed red pepper and zesty Italian dressing give this roasted potatoe and corn side dish a healty helping of 'autumn-zing'.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.
    3. 3
      Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.
    4. 4
      Roast in oven for 20 to 25 minutes, or until potatoes are tender.
    5. 5
      Cool just long enough until corn can be easily handled; cut corn off of the cobs.
    6. 6
      Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.

    Ratings & Reviews:


    Nutritional Facts for Roasted Potatoes and Corn With Prosciutto

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.7
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 341.8 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 4.3 g
    Sugars 4.8 g
    Protein 4.4 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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