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Oven Roasted Potatoes and Carrots
Oven roasted potatoes and carrots is a simple and easy dish that’s prepped in just 10 minutes! It is made in just one pan with a few ingredients for easy cleanup.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 155 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3/4 pound carrots cut into 1 1/2-inch chunks
- 1 1/2 pounds baby potatoes halved
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil and spray with nonstick spray.
- Place the carrots and potatoes in a large bowl. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat, then spread into a single layer on the baking sheet.
- Roast for 25 to 30 minutes, tossing halfway through, until vegetables and tender and starting to brown. Remove from oven and sprinkle with parsley before serving.
Cup of Yum
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
337mg
(14%)
Potassium
665mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
9528IU
(191%)
Vitamin C
27mg
(30%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 337mg | 14% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9528IU | 191% |
| Vitamin C | 27mg | 30% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.