Roasted Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 170170 cal |
| pro | 4 g4g pro |
| carb | 32 g32g carb |
| total fat | 4 g4g total fat |
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.
Ingredients
- 1 tbsp olive oil 1 tbsp olive oil
- 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar or red wine vinegar
- 1 tsp chopped fresh thyme 1 tsp chopped fresh thyme
- 1 tsp chopped marjoram 1 tsp chopped marjoram
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 red onion , cut into wedges1 red onion, cut into wedges
- 3/4 lb tiny new potatoes , halved3/4 lb tiny new potatoes, halved
- 3/4 lb baby carrots 3/4 lb baby carrots
- 3 cloves garlic , halved3 cloves garlic, halved
Preparation
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.
Additional information :
Tip:
Alternatively, wrap vegetables in single layer in foil square; grill over medium heat, turning occasionally, for 30 to 40 minutes or until tender.
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