Grilled Carrots and Potatoes Dijon
Total time: 35 minutes
Dijon-style mustard lends a bite to these roasted vegetables, not much.... Just a little, to make them interesting. They can be done on the barbecue or in the oven; either way, stir them once or twice.
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 2 - 3 carrots, 270gr, 69.5oz
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 2 tbs olive oil, 27gr, .95oz
- 1/2 tsp garlic powder
- 1 tbs fresh thyme substitute 1 tsp dried
Instructions:
- Cut potatoes in 4ths the long way and then in thirds the short way.
- Peel carrots then cut in thirds the short way, then each length in half.
- Put remaining ingredients into medium bowl and mix well - it will get thick.
- Add potatoes, carrots and toss well to coat.
- Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally.
- Remove and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 470 / 235 Total Carbohydrates: 79 / 39.5 Dietary Fiber: 15 / 7.5 Total Fat: 15 / 7.5 Saturated Fat: 2 / 1 Cholesterol: 0 / 0 Protein: 9 / 4.5 Calcium: 135 / 67.5 Sodium: 375 / 187.5 |
General Technical Details and Disclaimer:
Note: The Nutrition Information assumes that 1 tbs 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/
