Honey, Lemon, and Oregano Roasted Carrots and Potatoes
Ingredients Needed
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1 ¾ pounds small red potatoes, halved
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1 ½ pounds carrots, cut into 3-inch pieces
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3 tablespoons olive oil
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1 tablespoon honey
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1 teaspoon lemon zest
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½ teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
Instructions
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Preheat your oven to 400°F (200°C).
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In a large bowl, toss the potatoes and carrots with olive oil. Add honey, lemon zest, oregano, salt, and pepper; toss again to coat evenly. Spread the mixture onto a large, rimmed baking sheet.
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Roast in the preheated oven, stirring occasionally, for about 45 minutes, until tender and golden brown.
Nutritional Information (per serving)
| 210 | Calories |
| 7g | Fat |
| 35g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 280mg | 12% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 6g | 20% |
| Total Sugars 10g | |
| Protein 4g | 7% |
| Vitamin C 19mg | 21% |
| Calcium 54mg | 4% |
| Iron 1mg | 8% |
| Potassium 972mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5