These roasted vegetables are a guaranteed great side! With this recipe for roasted vegetables, you'll have zesty, full-bodied flavour in carrots and potatoes, without a lot of fat.
- Portion size 4 servings
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 red onion cut into wedges
- 3/4 lbs tiny new potatoes halved
- 3/4 lbs baby carrots
- 3 cloves garlic halved
In small roasting pan or rimmed baking sheet, stir together oil, vinegar, thyme, marjoram, salt and pepper. Cut onion into wedges; toss onion, potatoes, carrots and garlic with oil mixture.
Bake in 400°F (200°C) oven, stirring occasionally, for about 40 minutes or until vegetables are tender and well glazed.
Nutritional facts Per serving, about:
- Protein 4 g
- Calories 170.0
- Total fat 4 g
- Total carbohydrate 32 g