Roasted Vegetables

Author: Canadian Living

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

Ingredients

  • 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

Method

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
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Roasted Vegetables

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