Roasted Red Potatoes and Carrots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 548.5 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Roasted Red Potatoes and Carrots calories by ingredient


Introduction

I cook any hard vegetables this way. I cook any hard vegetables this way.
Number of Servings: 4

Ingredients

    4 gram(s) Tony Chachers original creole seasonings
    16 oz Potatoes, red, skin and flesh, raw ( about 4 large)
    3.50 gram Bouillion - Chicken - granules - Wyler's
    3 gram Garlic - Raw 1 clove
    1 serving Bertolli EVOO (1 tbsp)
    2 serving Baby Carrots, raw (3oz = 9pcs = 1 serving)
    .5 cup White Onion, Raw (1/2 cup)

Directions

Put evoo, bouillion, garlic, and creole seasoning in Ziploc bag: close and rub together until combined. Add chopped onion and minced garlic, repeat process until combined. Add remaining ingredients rub bag together until potatoes and carrots are covered in flavored oil. Spray two foil covered cookie sheets with Olive Oil(Pam). Divide contents of bag between pans, make sure that the potatoes are skin side up. Cook on 425 degrees for 45 minutes.

Serving Size: makes 4 1.75 cup servings