Honey Mustard Roasted Potatoes & Carrots
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 319.9
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 229.0 mg
- Total Carbs: 66.6 g
- Dietary Fiber: 8.7 g
- Protein: 7.6 g
View full nutritional breakdown of Honey Mustard Roasted Potatoes & Carrots calories by ingredient
Introduction
This is great served with a pork or beef roast. Cook as directed below or arrange in shallow pan and grill for about ten minutes uncovered. Remove from grill, cover with foil and cook in 350 degree F. oven for 20 or 25 minutes. This is great served with a pork or beef roast. Cook as directed below or arrange in shallow pan and grill for about ten minutes uncovered. Remove from grill, cover with foil and cook in 350 degree F. oven for 20 or 25 minutes.Number of Servings: 2
Ingredients
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3 medium baking potatoes, 6 medium carrots, sliced, 1 tablespoons olive oil, 1 heaping teaspoon honey, 1-1/2 tablespoons mustard, 1/2 teaspoon dried rosemary, 1 heads garlic (or) 1/2 teaspoon garlic powder, salt and pepper to taste.
Directions
This makes a large dinner for two or 2-3 servings.
1. Preheat oven to 425 degrees F.
2. Stir the mustard and honey together.
3. In a shallow pan, toss potatoes and carrots with oil, mustard & honey mixture, salt & pepper.
4. Nestle peeled garlic cloves amongst the vegetables or sprinkle with the garlic powder and scatter the rosemary on top.
5. Bake uncovered for 30 to 40 minutes.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.
Number of Servings: 2
Recipe submitted by SparkPeople user TEKGIRL1.
1. Preheat oven to 425 degrees F.
2. Stir the mustard and honey together.
3. In a shallow pan, toss potatoes and carrots with oil, mustard & honey mixture, salt & pepper.
4. Nestle peeled garlic cloves amongst the vegetables or sprinkle with the garlic powder and scatter the rosemary on top.
5. Bake uncovered for 30 to 40 minutes.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.
Number of Servings: 2
Recipe submitted by SparkPeople user TEKGIRL1.