roasted red and sweet potatoes and baby carrots

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 53.9 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.6 g

View full nutritional breakdown of roasted red and sweet potatoes and baby carrots calories by ingredient
Submitted by:


side dish side dish
Number of Servings: 4


    226 gram Potato, Red, flesh and skin, raw (by LISAPEPPAN)
    8 oz Potato - Sweet, raw (by OCKEY53)
    8 oz Baby Carrot, Raw (by MISTRESSMISSY)
    1 tbsp Crisco Pure Vegetable Oil
    3 tsp Aldi Minced Garlic (by MSTONYA610)
    1 tbsp Minced Onion (by RUBYJULES)
    salt and pepper


Cut up a half lb of each potatoes into the same size pieces. Throw into a bowl. Add 1/2 lb of baby carrots about half a bag. Pour 1 T of oil over the top and stir. Add minced onion and garlic and salt and pepper. Gently toss again. Line a baking sheet with foil. Spread onto baking sheet and put in a preheated 400 degree oven. Bake for about 1 hour until they are soft and lightly brown.

Serving Size: four equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user LBOLLING2.

Rate This Recipe