Roasted Potatoes, Carrots & Celery MrldCtyGrl

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 156.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 374.8 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Roasted Potatoes, Carrots & Celery MrldCtyGrl calories by ingredient
Submitted by:

Introduction

Great "base" for a combo of sides to serve with integrated protein and sauces. (Like Coq au Vin) Serves 4. Great "base" for a combo of sides to serve with integrated protein and sauces. (Like Coq au Vin) Serves 4.
Number of Servings: 4

Ingredients

    2 cups coarsely chopped potatoes (russet, red, white or yukon) or 2 cups fingerlings
    2 cups coarsely chopped carrots (or baby carrots)
    4 med stalks celery, coarsely chopped
    2 Tbsp olive oil
    1 Tbsp fresh thyme (or 1/2 Tbsp dried)
    1/2 Tbsp garlic powder
    1/2 T ground black pepper
    1/2 tsp salt

Directions

Preheat oven to 400.

When prepping vegs, keep chunks fairly large, but bite-sized (1.5" cubes) or equal volume to baby carrots so everything cooks at roughly the same rate.

In a large flat oven proof dish (like a 9 x 13 stoneware or pyrex, a dark cookie sheet with a rim would also work but don't use your air-bake sheet for this!) toss all ingredients together to coat everything evenly with oil and spices.

Roast in the oven 35-45 minutes, checking for doneness. Potatoes should be browned on the exposed edges, crispy on the bottom and cooked throughout. Carrots may have shrunk and be darker on the edges but shouldn't be burnt.

Number of Servings: 4

Recipe submitted by SparkPeople user MRLDCTYGRL.

Rate This Recipe