Roasted Potatoes And Carrots
A rustic combination of roasted potatoes and carrots with onion and fresh thyme.
Equipment
- Baking sheet
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 1/2 pounds baby potatoes cut in half lengthwise
- 1 pound baby carrots
- 1 medium onion peeled and quartered
- 6 cloves garlic
- 1 tablespoon thyme
- salt to taste
- black pepper to taste
- aged balsamic vinegar to taste
Instructions
- Preheat oven to 450°F (230°C).
- Mix potatoes, carrots, onion and garlic in a large bowl and toss with avocado oil.
- Pour the root vegetable mixture into a baking sheet. Season with thyme, salt and black pepper to taste.
- Bake for 20 minutes. Then, reduce heat to 375°F (190°C) and continue baking until fork tender.
- Remove vegetables from oven and drizzle with aged balsamic vinegar to taste.
- Garnish your balsamic roasted root vegetables with fresh thyme. Enjoy!
Nutrition
Calories: 235kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 100mgPotassium: 1043mgFiber: 8gSugar: 8gVitamin A: 15771IUVitamin C: 42mgCalcium: 82mgIron: 3mg
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