Roasted Potatoes and Carrots with Garlic
Recipe: #2012
November 04, 2011
Categories: Side Dishes, Carrot, Potatoes, Brunch, Christmas, Easter, Hanukkah, New Years, Passover, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a fantastic side dish that is simple and delicious!All ingredients can be adjusted to suit taste, if you are a garlic-lover like me then use lots of garlic don’t worry after roasting the flavor will mellow, I roast all of my root veggies using the same method and ingredients, rutabaga, parsnips, beets and even sweet potatoes or yams, just peel them and chop into about 2-inch pieces (larger size for yams)."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (346.2 g)
- Calories 328.1
- Total Fat - 18.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 698.5 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 6.3 g
- Sugars - 13.8 g
- Protein - 3.5 g
- Calcium - 72.5 mg
- Iron - 1.3 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F, then set oven rack to lowest position,
Step 2
Prepare a large non-stick baking sheet (you can line with foil and spray the foil liberally with cooking spray).
Step 3
Pat dry the veggies well with a paper towel and place in a large bowl.
Step 4
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
Step 5
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
Step 6
Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
Tips
No special items needed.
7 Reviews
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