Making a side dish is super easy when you roast sweet carrots and potatoes with fresh rosemary.
Isn’t fall one of the best seasons of the year? The leaves start turning and float to the ground in a cascade of color. Pumpkins decorate people’s porches, and the grass stops growing, so we don’t have to mow the lawn.
By far my favorite part of fall is making soups, stews and roasted root vegetables. There’s nothing more comforting than something brewing in the crockpot, or the smell of root vegetables roasting in the oven smothered in rosemary.
This recipe for sweet roasted carrots and tender red potatoes works for any root vegetable you’d like to throw in the pan. I’ll often use parsnips, carrots and rutabaga. The veggies make a perfect, healthy side dish for chicken, beef and pork. Add them to your favorite stew, and you’ll end up with a rich, nutty taste your family with love.
So this recipe is my way of welcoming fall. I can honestly say I won’t miss weeding the garden.
- 2 cups red potatoes, cubed into small pieces
- 2 cups carrots, thinly sliced
- 1 tablespoon rosemary
- ½ tablespoon olive oil
- 2 tablespoons chives, finely chopped
- 1. Preheat oven to 450.
- 2. Toss ingredients, excluding chives, together.
- 3. Line a cookie sheet with foil and spray with olive oil cooking spray.
- 4. Spread potatoes and carrots onto cookie sheet and bake for 20 minutes until tender and lightly browned.
What’s good for me in this dish?
Carrots are very high in vitamin A which promotes eye health. They also contain vitamins K and C. Carrots are a terrific source of antioxidant compounds that protect against cardiovascular disease and some cancers.
Potatoes with their skin contains vitamins C, B6, copper, potassium, manganese, tryptophan, and fiber. Potatoes contain phytonutrients that have antioxidant activity, as well as flavonoids to protect against cardiovascular disease, respiratory problems and some cancers. B6 is helpful for cardiovascular and brain health, as well as sports endurance.
Amount Per Serving
Total Fat: 1.90g
Total Carbs: 15.44g
Dietary Fiber: 2.52g
Weight Watchers Points 1