Marjoram Roasted Potatoes And Baby Carrots Recipes

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ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • 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, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

MARJORAM ROASTED POTATOES AND BABY CARROTS



Marjoram Roasted Potatoes and Baby Carrots image

This is an easy recipe and easy clean up if you cover baking pan with foil. Adds a little flavor crispness to vegetables, an alternative to steamed.

Provided by Rhonda O

Categories     Vegetables

Time 40m

Number Of Ingredients 6

1 medium potato
7 small baby carrots
3 Tbsp cooking oil
1 tsp marjoram
dash(es) salt and pepper
dash(es) garlic and onion powder

Steps:

  • 1. Preheat oven to 425° Wash potatoes and baby carrots. I chose to peel the potatoes ( your choice ) Cube potatoes, leave carrots whole.
  • 2. Add vegetables to a bowl, add 2 Tbsp. cooking oil add spices. Toss to coat.
  • 3. Drizzle the rest of the cooking oil on a baking pan. Add vegetables. Place in oven to roast. Turn over vegetables using tongs after 10 to 15 minutes. Roast for 20 to 25 minutes.

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