Roast Carrots and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pound of carrots, chopped2 potatoes, chopped1 tbsp olive oil1 tbsp rosemary1 tsp parsley
Toss chopped vegetables with olive oil and spices.
Spread on a baking sheet and bake at 400 degrees F for 20 minutes.
Turn over or move around the veggies and return to oven for 20 more minute. Vegetables should be lightly browned. Carrots should be slightly soft.
Serve warm.
Make 4 1-cup servings. This recipe can easily be doubled and the ratio of vegetables can be modified. It works with just potatoes, just carrots, or another root vegetable.
Number of Servings: 4
Recipe submitted by SparkPeople user OMNIGODDESS.
Spread on a baking sheet and bake at 400 degrees F for 20 minutes.
Turn over or move around the veggies and return to oven for 20 more minute. Vegetables should be lightly browned. Carrots should be slightly soft.
Serve warm.
Make 4 1-cup servings. This recipe can easily be doubled and the ratio of vegetables can be modified. It works with just potatoes, just carrots, or another root vegetable.
Number of Servings: 4
Recipe submitted by SparkPeople user OMNIGODDESS.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 85.6 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 7.1 g
- Protein: 4.7 g
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