Roasted Potatoes And Carrots

Preheat the oven to 200C/400F. Line a large baking dish with parchment paper.
Quarter your potatoes and chop the carrots into 2-inch pieces. Place them in a large mixing bowl and drizzle olive oil on top. Season with salt and pepper and gently mix together.
Transfer the seasoned vegetables onto the lined dish and roast for 30-35 minutes, flipping the vegetables halfway through.
TO STORE: Place leftovers in an airtight container. They will last up to 3 days in the fridge.

TO REHEAT: Reheat the vegetables in an oven preheated to 400F degrees. Bake them for 5 minutes or until heated through.

TO FREEZE: Place the cooled vegetables in a ziplock bag and store them in the freezer for up to 6 months.

Serving: 1serving | Calories: 169kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Sodium: 325mg | Potassium: 790mg | Fiber: 5g | Vitamin A: 6018IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg | NET CARBS: 26g

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