Roast Carrots and Potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.6 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 4.7 g

View full nutritional breakdown of Roast Carrots and Potatoes calories by ingredient


Introduction

Yummy roast vegetables. A delicious way to increase your vegetable intake.

This recipe can easily be doubled and the ratio of vegetables can be modified. It works with just potatoes, just carrots, or another root vegetable.
 Yummy roast vegetables. A delicious way to increase your vegetable intake.

This recipe can easily be doubled and the ratio of vegetables can be modified. It works with just potatoes, just carrots, or another root vegetable.
Number of Servings: 4

Ingredients

    1/2 pound of carrots, chopped
    2 potatoes, chopped
    1 tbsp olive oil
    1 tbsp rosemary
    1 tsp parsley

Directions

Toss chopped vegetables with olive oil and spices.

Spread on a baking sheet and bake at 400 degrees F for 20 minutes.

Turn over or move around the veggies and return to oven for 20 more minute. Vegetables should be lightly browned. Carrots should be slightly soft.

Serve warm.

Make 4 1-cup servings. This recipe can easily be doubled and the ratio of vegetables can be modified. It works with just potatoes, just carrots, or another root vegetable.


Number of Servings: 4

Recipe submitted by SparkPeople user OMNIGODDESS.