ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
CARROTS & POTATOES ROASTED W/ ONION AND GARLIC
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
Provided by Bev I Am
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
- Season generously with salt and pepper, toss.
- Cover pan with aluminum foil and bake for 45 minutes.
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED POTATOES, ONIONS, AND CARROTS
Provided by Gina Marie Miraglia Eriquez
Categories Potato Side Roast Easter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
- Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
- Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
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