Oven Roasted Potatoes & Carrots
Servings: 8 servings
Calories: 167kcal
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: 167kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Sodium: 525mg | Potassium: 860mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18995IU | Vitamin C: 28.5mg | Calcium: 80mg | Iron: 4.1mg