Serenas Roasted Potatoes Carrots And Sweet Potatoes Recipes

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ROASTED SWEET POTATOES, POTATOES AND CARROTS



Roasted Sweet Potatoes, Potatoes and Carrots image

Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.

Provided by qtheepie

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs sweet potatoes
1 1/2 lbs potatoes
1 1/2 lbs baby carrots
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 pinch salt
1 teaspoon oregano
1 teaspoon rosemary
1 bulb of garlic (about 10 cloves)
black pepper

Steps:

  • peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
  • mix the vegetables, garlic and all remaining.
  • ingredients.
  • spread on a parchemin lined pan.
  • Broil until nice and golden about half an hour.

Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS



Baked Potatoes with Carrots, Sweet Potatoes, and Onions image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces
2 sweet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1 green bell pepper, diced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

SERENA'S ROASTED POTATOES, CARROTS, AND SWEET POTATOES



Serena's Roasted Potatoes, Carrots, and Sweet Potatoes image

I got the idea from this recipe from my boyfriend's stepmother Serena. I tweaked it a bit: added the sweet potatoes and brown sugar and it's perfect! It's warm and yummy comfort food.

Provided by Jaime Hanrahan

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h15m

Yield 8

Number Of Ingredients 5

8 Yukon gold potatoes, cut into chunks
6 large carrots, cut into matchstick-sized pieces
2 large sweet potatoes, cut into chunks
¼ cup butter, melted
2 tablespoons brown sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine.
  • Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6.9 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 148.8 mg, Sugar 10.6 g

MAPLE ROASTED SWEET POTATOES & CARROTS



Maple Roasted Sweet Potatoes & Carrots image

Freshly chopped rosemary and maple syrup give these crowd-pleasing roasted sweet potatoes and carrots their rich, complex flavor.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 9

1/2 cup MIRACLE WHIP Dressing
2 lb. sweet potatoes (about 4), peeled, cut into 3/4-inch pieces
1 lb. carrots, peeled, cut diagonally into 1/2-inch-thick slices
1 red onion, cut into 1-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup maple-flavored or pancake syrup
1 Tbsp. chopped fresh rosemary
1/2 cup dried cranberries
1/4 cup toasted chopped walnuts

Steps:

  • Heat oven to 400ºF.
  • Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
  • Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
  • Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

SWEET POTATO & CARROT CASSEROLE



Sweet Potato & Carrot Casserole image

This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup golden raisins
3-1/2 pounds medium sweet potatoes (about 6 potatoes)
4 large carrots, cut into 1-1/2-inch pieces
1/4 cup butter
1-1/2 cups packed brown sugar
1/3 cup orange juice

Steps:

  • Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

Nutrition Facts : Calories 307 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.

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

OVEN-ROASTED SWEET POTATOES



Oven-roasted sweet potatoes image

Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like

Provided by Barney Desmazery

Categories     Side dish

Time 50m

Number Of Ingredients 3

4 sweet potatoes (about 1.2kg), peeled
2 tbsp olive oil
sliced red onions, unpeeled garlic cloves, thyme sprigs or other veg or herbs of your choice (optional)

Steps:

  • Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
  • Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

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