Roasted Potatoes and Carrots
Ingredients
The vegetables
-
1
pound
whole carrots, peeled and cut into 1 inch thick slices
-
1
pound
small potatoes, halved
The seasoning and coating
-
3
tablespoons
olive oil
-
2
tablespoons
butter, melted
-
1
tablespoon
garlic, minced
-
1 ½
teaspoons
salt
-
¼
teaspoon
pepper
-
½
teaspoon
dried thyme
-
2
tablespoons
fresh parsley, chopped
-
to taste
none
cooking spray
Instructions
- Preheat the oven to 400°F and coat a sheet pan with cooking spray.
- In a large bowl, whisk together the olive oil, melted butter, garlic, salt, pepper, and thyme.
- Add the carrots and potatoes to the bowl and toss to coat them evenly.
- Spread the vegetables in a single layer on the sheet pan.
- Roast in the oven for 30-40 minutes or until the potatoes and carrots are tender.
- Sprinkle with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
187
Total fat
11g
Total carbohydrates
21g
Total protein
2g
Sodium
673mg
Cholesterol
10mg
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