Roasted Carrots, Onions and Potatoes
Total time: 40 minutes
In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.
Ingredients:
- 2 - 3 medium carrots, 180gr, 6.4oz
- 1 red onion, 145gr, 5.2oz
- 2 medium potatoes, 300gr, 10.6oz
- 2 tbs olive oil, 27gr, .96oz
- 1 tbs balsamic vinegar, 16gr, .56oz
- 1/2 tsp oregano
- 1/4 tsp sea salt or regular salt, 1.5gr, .05oz
Instructions:
- Peel carrots and onion.
- Slice the carrots in half lengthwise and then in half or thirds the short way.
- Slice onion in half, then each half in thirds.
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- In a medium bowl mix oil and vinegar. Add vegetables and toss well to coat.
- To Roast in oven: Put vegetables on a baking sheet with a lip or in a shallow roasting pan. Bake in 420F (215C) oven for 30 minutes or until done, stirring occasionally. Vegetables should be lightly browned and tender. Remove, sprinkle with sea salt and serve.
- To Grill on barbecue: Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 20 - 30 minutes, until vegetables have a nice color and potatoes are done. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 496 / 248 Total Carbohydrates: 86 / 43 Dietary Fiber: 14 / 7 Total Fat: 14 / 7 Saturated Fat: 2 / 1 Cholesterol: 0 / 0 Protein: 9 / 4.5 Calcium: 133 / 66.5 Sodium: 710 / 355 |
General Technical Details and Disclaimer:
Note: The Nutrition Information assumes that half of the oil is consumed; the other remains in the bowl/pan.Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
