Herbed, Oven-Roasted Carrots, Onions & Potatoes
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 280.9
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 59.8 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 5.4 g
- Protein: 5.8 g
IntroductionThis is a simple, nutritious and inexpensive accompaniment for roasted chicken (or any grilled or roasted meat). This is a simple, nutritious and inexpensive accompaniment for roasted chicken (or any grilled or roasted meat).
2 T. olive oil
2 T. fresh mixed herb combo such as parsley,rosemary, thyme or dill, chopped
3/4 lb. medium red potatoes with skin, coarsely chopped into bite-size chunks
1 medium white or yellow onion, coarsely chopped
6 oz. baby carrots (or 1 c. coarsely chopped regular carrots)
Salt, pepper to taste
Fresh chopped parsley, for garnish
Oven temps may vary.
This can also be baked at a lower temperature and put under the broiler for a few minutes to get crispy, or roasted alongside chicken at 350 degrees.
Use a glass pan (and cooking spray) and lower the temperature 25 degrees for a less caramelized version.
If desired, add a dollop of light sour cream as a dipping treat.
Line a metal baking sheet or shallow pan with foil and spray evenly with cooking spray.
Combine oil, herbs and vegetables in a medium bowl; toss gently to mix oil and herbs thoroughly with vegetables. Salt and pepper to taste.
Pour the mixture into the pan and arrange the vegetables make a single layer.
Roast on a center rack for 35 minutes, or until well-browned with caramelized edges.
Remove from oven and transfer to a serving dish; garnish with chopped parsley before serving.
Serving Size: Makes 4 servings