Sweet Roasted Carrots and Potatoes with Rosemary

This week, we delivered red potatoes and carrots to our clients in addition to the freshly prepared entrees they always receive. Our team of Dietitians included this tasty recipe in the produce bag to give clients - and now YOU- a great idea for a side dish or a snack. 

Sweet Roasted Carrots and Potatoes with Rosemary
Serves 4

2 c red potatoes, cubed into small pieces
2 c carrots
1 tbsp rosemary, chopped
1/2 tbsp olive oil
1 clove of garlic, minced
2 tbsp chives, finely chopped

1. Preheat oven to 450F
2. Toss ingredients, excluding chives, together
3. Line a cookie sheet with non-stick spray (Pam)
4. Spread potatoes and carrots onto cookie sheet and bake for 20 minutes until tender and lightly browned.


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