Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic

10-12 fingerling potatoes, sliced in half lengthwise
10 white button or cremini mushrooms, sliced in half
1/2 red onion, sliced
4 cloves of garlic (keep the skins on while roasting)
1-2 tbsp of olive oil
Sea salt and fresh cracked pepper
Fresh chopped parsley for garnish

Preheat the oven to 400 degrees. Coat a baking sheet with tin foil (for easier clean up) and coat very well with olive oil cooking spray. Slice potatoes, onions and mushrooms then place them along with the garlic (leave the skins on so they don't burn while roasting) on the baking sheet. Drizzle the olive oil on top of the veggies along with the sea salt and pepper to taste, toss to coat evenly.

Roast in the oven for 15 minutes then toss with a spatula. Roast for an additional 10 - 15 minutes or until the potatoes are golden brown and tender. Remove from heat and carefully remove the skins from the garlic cloves then slice. Add the garlic slices along with chopped parsley to the potatoes and serve. Enjoy.