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id
373
Name
Five-Herb Roasted Carrots and Potatoes
Main Dish Category
Side Dish
Secondary Dish Category
Main Ingredient
Potatoes
Other Ingredient
Number of People
6 to
List of Ingredients
nonstick cooking spray
2 lbs. tiny new potatoes
3 medium carrots, peeled and cut into bite-size pieces
2 T. snipped fresh chives
1 T. snipped fresh oregano
1 T. snipped fresh parsley
2 tsp. snipped fresh rosemary
1 tsp. snipped fresh sage
3 cloves minced garlic, optional
2 T. butter, melted
2 T. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 fresh basil leaves, cut into thin slivers
Description
Spray a 13x9x2-inch baking pan with nonstick spray and set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place in prepared pan and add carrots.
In a small bowl, combine chives, oregano, parsley, rosemary, sage, garlic, butter and oil. Drizzle mixture over the potatoes and carrots; toss. Sprinkle with salt and black pepper.
Cover with foil. Bake in a 400 degree oven for 30 minutes. Stir potatoes. Bake, uncovered, 15 to 20 minutes more or until potatoes are tender.
Time
25 minutes prep plus 45 minutes baking
Cooking Type
Bake
Difficulty (1-5)
1
Notes
Per serving: 231 calories, 9 g total fat, 10 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 1 g fiber
Origin
Better Homes and Gardens
Image