Thyme Roasted Potatoes & Carrots
Recipe: #24894
September 18, 2016
Categories: Side Dishes, 5-Minute Prep, Sunday Dinner, Oven Bake, Oven Roast, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This worked out well - a recipe I changed slightly from one printed in Cooking Light"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (222 g)
- Calories 151.2
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 354.7 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 5.3 g
- Sugars - 6 g
- Protein - 3 g
- Calcium - 42.8 mg
- Iron - 0.9 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 475 degrees F or lower if cooking other items at 425 or so - just cook longer.
Step 2
Put rimmed cookie sheet in oven.
Step 3
In a bowl combine first six ingredients (all except for thyme); toss.
Step 4
Add to preheated cookie sheet (in one layer) and cook for 15-20 minutes or until potatoes are done.
Step 5
Put vegetables in serving dish and add thyme; toss.
Tips
No special items needed.
3 Reviews
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