Roasted Potatoes and Carrots with Garlic
November 04, 2011
Categories: Side Dishes, Vegetables, Carrot, Potatoes, Budget-Friendly, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Hanukkah, New Years, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, 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)."
- 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
Preheat oven to 400 degrees F, then set oven rack to lowest position,
Prepare a large non-stick baking sheet (you can line with foil and spray the foil liberally with cooking spray).
Pat dry the veggies well with a paper towel and place in a large bowl.
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
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 & Variations
No special items needed.