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Roasted Potatoes And Carrots


 

Roasted Potatoes And Carrots

An easy recipe that turns two humble vegetables into a side dish perfect for any occasion. These roasted carrots and potatoes are tender on the outside, fluffy and soft in the middle.

Prep Time1minute minute

Cook Time30minutes minutes

Total Time31minutes minutes

Servings4 servings

Calories169kcal

Ingredients

3 medium potatoes

2 large carrots

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions

(pagination)

Preheat the oven to 200C/400F. Line a large baking dish with parchment paper.

Quarter your potatoes and chop the carrots into 2-inch pieces. Place them in a large mixing bowl and drizzle olive oil on top. Season with salt and pepper and gently mix together.

Transfer the seasoned vegetables onto the lined dish and roast for 30-35 minutes, flipping the vegetables halfway through.

Notes

TO STORE: Place leftovers in an airtight container. They will last up to 3 days in the fridge.


TO REHEAT: Reheat the vegetables in an oven preheated to 400F degrees. Bake them for 5 minutes or until heated through.


TO FREEZE: Place the cooled vegetables in a ziplock bag and store them in the freezer for up to 6 months.


Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Sodium: 325mg | Potassium: 790mg | Fiber: 5g | Vitamin A: 6018IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg | NET CARBS: 26g

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