Roasted Carrots and Potatoes
Ingredients
The vegetables
-
1
pound
red potatoes
-
1
pound
carrots
The seasoning
-
3
tablespoons
olive oil
-
½
teaspoon
salt
-
2
teaspoons
dried oregano
Instructions
- Preheat the oven to 425°F.
- Scrub the potatoes and cut them into large bite-size pieces, about 2 inches.
- Place the potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil and ¼ teaspoon of salt, and toss to coat.
- Arrange the potatoes evenly on the baking sheet and cover with foil.
- Bake for 15 minutes.
- While the potatoes bake, peel and slice the carrots into 2-inch chunks.
- Remove the potatoes from the oven and increase the temperature to 475°F.
- Discard the foil, add the carrots, drizzle with the remaining olive oil, oregano, and salt, and toss to coat.
- Arrange the vegetables evenly on the tray, preferably with cut-sides down.
- Bake uncovered for 30 to 35 minutes, shaking the pan halfway through, until the carrots are tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
239
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
220mg
Cholesterol
0mg
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