Roasted Red Potatoes and Carrots

Name: Roasted Red Potatoes and Carrots Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 gram(s) Tony Chachers original creole seasonings; 16 oz Potatoes red skin and flesh raw ( about 4 large); 3.50 gram Bouillion - Chicken - granules - Wyler's; 3 gram Garlic - Raw 1 clove; 1 serving Bertolli EVOO (1 tbsp); 2 serving Baby Carrots raw (3oz = 9pcs = 1 serving); .5 cup White Onion Raw (1/2 cup)

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 4

Ingredients

4 gram(s) Tony Chachers original creole seasonings 16 oz Potatoes, red, skin and flesh, raw ( about 4 large) 3.50 gram Bouillion - Chicken - granules - Wyler's 3 gram Garlic - Raw 1 clove 1 serving Bertolli EVOO (1 tbsp) 2 serving Baby Carrots, raw (3oz = 9pcs = 1 serving) .5 cup White Onion, Raw (1/2 cup)

Directions

Put evoo, bouillion, garlic, and creole seasoning in Ziploc bag: close and rub together until combined. Add chopped onion and minced garlic, repeat process until combined. Add remaining ingredients rub bag together until potatoes and carrots are covered in flavored oil. Spray two foil covered cookie sheets with Olive Oil(Pam). Divide contents of bag between pans, make sure that the potatoes are skin side up. Cook on 425 degrees for 45 minutes.

Serving Size:�makes 4 1.75 cup servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 145.3
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 548.5 mg
Total Carbs: 26.0 g
Dietary Fiber: 3.7 g
Protein: 3.1 g

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