Oven Roasted Yukon Gold Potatoes and Carrots with Parsley Sauce
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Oven Roasted Yukon Gold Potatoes and Carrots with Parsley Sauce
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Roast buttery Yukon Gold potatoes and sliced carrots on a sheet pan in the oven for a quick and easy side dish! They crisp up with caramelized edges and become deliciously tender. Enjoy as is or jazz it up with a drizzle of chimichurri sauce.
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Ingredients
- 1 ½ pounds potato Yukon gold variety
- 1 pound carrot whole
- 2 Tablespoons extra virgin olive oil
- kosher salt to taste
- black pepper to taste, freshly ground
- chimichurri sauce for serving, optional
Instructions
- Preheat the oven to 425°F.
- Dice the potatoes and slice the carrots equally in size. I like to half the potatoes and then, depending on their size cut them into another half or fourths. Cut the carrots on the bias.
- Place the diced veggies on a half-sheet pan and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Bake for 25-30 minutes, then flip the veggies with a sturdy stainless steel spatula. Bake for another 10-15 minutes, as needed, until the veggies are caramelized and fork-tender.
- Serve with chimichurri sauce or another sauce as desired. Store any leftovers in an airtight container for 4-5 days; reheat in the microwave, oven, or air fryer. Enjoy!
Equipments used:
Nutrition Information
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Calories
239kcal
(12%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
89mg
(4%)
Potassium
1079mg
(23%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
18948IU
(379%)
Vitamin C
40mg
(44%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 89mg | 4% |
| Potassium | 1079mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 18948IU | 379% |
| Vitamin C | 40mg | 44% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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