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Add a photoThis 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.
Ingredientes
- 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
- Preheat oven to 400 degrees
- Grease an 11x17 inch baking sheet with extra-virgin olive oil - I used a roasting pan instead of baking sheet
- Place all ingredients on sheet/in pan, drizzle with more olive oil, and add all the dried herbs
- Toss well, evenly coating all the vegetables with the seasonings and oil.
- If vegetables seem too dry, add more oil to evenly coat
- Roast 40 mins
- 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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