Roasted Potatoes and Carrots
Ingredients
Vegetables
-
1
pound
baby potatoes, halved
-
1
pound
carrots, peeled and cut into even-sized pieces
Seasoning
-
3
tablespoons
olive oil
-
2-3
sprigs
fresh thyme
-
1
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- 1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- 2. In a large bowl, combine all ingredients and toss to coat the potatoes and carrots in seasoning.
- 3. Transfer the vegetables to the baking sheet and bake for 30 minutes or until fork tender.
Nutrition Facts (estimated)
Servings
6
Calories
152
Total fat
7g
Total carbohydrates
21g
Total protein
2g
Sodium
444mg
Cholesterol
0mg
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