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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (276g) Recipe makes 4 servings |
||
| Calories 321 | ||
| Calories from Fat 158 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 11.0g | 55% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 512mg | 21% | |
| Potassium 854mg | 24% | |
| Total Carbohydrate 39.3g | 13% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 6.5g | ||
| Protein 3.9g | 7% | |
Carrots & Potatoes Roasted w/ Onion and Garlic
By: Bev
Mar 19, 2004
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
SERVES 4
Ingredients
- 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
- 4 medium white potatoes, cut into bite-sized chunks
- 1 medium vidalia onion, cut into eighths
- 2 cloves garlic, diced
- 6 tablespoons butter, melted
- salt & pepper
Directions
1
Preheat oven to 425 degrees.2
Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.3
Season generously with salt and pepper, toss.4
Cover pan with aluminum foil and bake for 45 minutes.5
Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
Featured Reviews for This Recipe
From: TheUnfortunateCook
On Jul 10, 2008
This was exactly what I was looking for! Used olive oil instead of butter. We loved it! Thanks 
From: coleen114
On Apr 22, 2008
What more can I ask for? Easy and Delicious!!!! I didn't have a Vidalia, so I used a regular cooking onion, and it was delicious roasted for so long.
From: JSkizzle
On May 11, 2004
This was delicious! The cook time is right on. The smell alone while it was baking was enough to make my mouth water. The vidalia onion is a yummy change of pace from regular onions. I felt that the 8x8 baking dish was too small so I used 13x9. I used baby carrots and 3 cloves of garlic because we're garlic freaks. It was a nice addition to our grilled steaks. Add this to comfort food that I will definitely make again.
From: Tedescabear
On Mar 31, 2005
This is very easy to make and oh so GOOD. My husband really loved it! This one is a keeper!!! THANKS for sharing it with all of us! Tanja
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