Roasted Vegetables
Roasting lends a zesty, full-bodied flavour to carrots and potatoes without a lot of fat.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 170 |
| protein 4 g fat | 4 g |
| carbohydrate | 32 g |
| high source fibre. | - |
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1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar or red wine vinegar
1 tsp (5 mL) each chopped fresh thyme and marjoram
1/2 tsp (2 mL) each salt and pepper
1 red onion
3/4 lb (375 g) tiny new potatoes, halved
3/4 lb (375 g) baby carrots
3 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
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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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