Potatoes, Carrots and Onions

Makes 6
Prep 5 m
Roast 60 m

Directions

  1. 1 of 1 Toss 2 lbs tricolor new potatoes, 3 large carrots, peeled and cut into 1-inch pieces, and 2 quartered small onions with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 3/4 tsp salt and 1/4 tsp black pepper. Spread over 1 or 2 large rimmed baking sheets. Roast at 425 degrees , stirring occasionally, for 45 minutes to 1 hour, until potatoes are browned and pierced easily with a knife.
Nutrition Information for Potatoes, Carrots and Onions
Servings Per Recipe: 6
Per Serving: 330 mg sodium, 5 g Fat, total, 5 g pro., 208 kcal cal., 5 g fiber, 37 g carb.