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Receta Roasted & Herbed Potato Carrot Shallot Medley

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This is my own mash-up (pardon the pun) inspired initially by a recipe from Giada De Laurentis. G's recipe involved parsnips and brussels sprouts, not my combination of potatoes or shallots. However, because I would like to stay with Max a while longer, I know better than to foist either parsnips or brussels sprouts.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $0.47 view details
  • 1/3 cup of extra virgin olive oil
  • 1 1/2 pounds mini-medley potatoes - see link
  • 2 medium-larger size sweet potatoes cut into 1/2 chunks/pieces
  • 3-5 medium carrots, cut into 1 1/2 inch thick circles
  • 3-5 shallots (or more), peeled and cut into chunks
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme (or to taste - I used more)
  • 1 teaspoon dried basil (or to taste - I used more)
  • 1/4 teaspoon sea salt (or to taste - I used about 1/2 teaspoon)
  • 1 tablespoon garlic pepper (can use regular, black, ground pepper)

Direcciones

  1. Preheat oven to 400 degrees
  2. Grease an 11x17 inch baking sheet with extra-virgin olive oil - I used a roasting pan instead of baking sheet
  3. Place all ingredients on sheet/in pan, drizzle with more olive oil, and add all the dried herbs
  4. Toss well, evenly coating all the vegetables with the seasonings and oil.
  5. If vegetables seem too dry, add more oil to evenly coat
  6. Roast 40 mins
  7. When vegetables are done, i added 2 tablespoons of unsalted butter, just because I love butter

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 6 servings
Calories 128  
Calories from Fat 109 85%
Total Fat 12.32g 15%
Saturated Fat 1.74g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 134mg 6%
Potassium 143mg 4%
Total Carbs 4.72g 1%
Dietary Fiber 1.6g 5%
Sugars 1.99g 1%
Protein 0.49g 1%
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