Roasted Carrots and Potatoes

The Recipe's Story

A standard dinner in our home includes a protein and helping of roasted vegetables.  Roasted broccoli with garlic, carrots, or squash are all delicious additions to any meal. However, if you are a meat a potato kind of family the calories can add up quickly. 1 cup of potatoes with skin is 116 calories. Add on 20 for a teaspoon of olive oil and another 5 for some fresh herbs and you add up calories fast. Potatoes are are high in vitamin C and are a good source of vitamin B, folate and minerals such as potassium, magnesium and iron. A quick way to add more health benefits and cut down on calories is to roast half of these high calories with a low calory vegetable such as carrots. Carrots have just 50 calories per cup and the phytochemicals in these carrots can help reduce the risk of cancer and stroke. Carrots are a good source of fiber as well as vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid,thiamine and magnesium. I opted for white in this dish but you can use any color. The two vegetables taste great together and lighten your caloric intake.

Roasted Carrots and Potatoes

1/2 cup carrots, cut into 1/2 inch pieces

1/2 cup Yukon gold potatoes, cut into 1/2 inch cubes

1 tsp. olive oil

1 tsp. fresh time

salt and pepper to season

Preheat oven to 400 degrees. In a medium bowl combine the carrots, potatoes, olive oil, and thyme. Season with salt and pepper and arrange on a cookie sheet. Roast the vegetables in the preheated oven for 25 min or until fragrant and golden.

Servings: 2

Calories: 86