Oven Roasted Potatoes & Carrots
Updated Feb 15, 2021, Published Mar 30, 2015
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Oven Roasted Potatoes & Carrots
Ingredients
- 2 pounds small Yukon Gold potatoes, scrubbed
- 2 pounds large carrots, cut diagonally into 1-inch pieces
- Zest and juice of 1 medium orange
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400ºF.
- Place the potatoes and carrots in a roasting dish. Combine the orange zest and juice with the olive oil, rosemary, salt, and pepper. Pour over the potatoes and carrots and toss to coat. Roast for 35-40 minutes or until the potatoes and carrots are fork tender.
Nutrition
Calories: 167kcalCarbohydrates: 27gProtein: 4gFat: 5gSodium: 525mgPotassium: 860mgFiber: 6gSugar: 6gVitamin A: 18995IUVitamin C: 28.5mgCalcium: 80mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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