Herbed, Oven-Roasted Carrots, Onions & Potatoes

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Nutritional Info
  • 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

View full nutritional breakdown of Herbed, Oven-Roasted Carrots, Onions & Potatoes calories by ingredient
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Introduction

This 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).
Number of Servings: 4

Ingredients

    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
    Cooking spray
    Fresh chopped parsley, for garnish

Tips

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.


Directions

Pre-heat to 375 degrees.

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

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