Roasted Carrots and Potatoes with Dill
Quick and easy oven roasted vegetables!
Ingredients
| Carrot | 1 Pound , peeled, quartered | |
| Baby potatoes | 1 1/2 Pound | |
| Extra virgin olive oil | 2 Tablespoon | |
| Coarse salt | To Taste | |
| Ground pepper | To Taste | |
| Fresh lemon juice | 1 Tablespoon | |
| Fresh dill | 2 Teaspoon , finely chopped |
Directions
GETTING READY
1. Preheat oven to 400 degree F.
2. On a rimmed baking sheet, lay potato, and carrot.
3. Sprinkle oil, salt, and pepper on it. Toss to coat well.
4. Spread potato, and carrot in single layer.
MAKING
5. Pop baking sheet in oven, and bake for about 40 minutes or until vegetables are tender. Turn vegetables once for even cooking, about ½ the way through.
SERVING
6. Serve baked vegetables with lemon juice and dill garnish.
Recipe Summary
Nutrition Facts
Serving size
Calories 143Calories from Fat 48
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 140 mg5.83%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3 g12%
Sugars 5 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
