Recipe Details
Ingredients
-
1 ¾poundssmall red potatoes, halved
-
1 ½poundscarrots, cut into 3-inch pieces
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3tablespoonsolive oil
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1tablespoonhoney
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1teaspoonlemon zest
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½teaspoondried oregano
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½teaspoonsalt
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¼teaspoonfreshly ground black pepper
Cooking Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, oregano, salt, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
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Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories210 | |
| % 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.
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