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
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