Roasted Carrot Potato and Onion Melange


YIELD Makes 2 servings


4 ounces carrots, peeled and cut in 1/4-inch diagonal slices
4 ounces red potatoes, scrubbed and cut in 1/2-inch wedges
4 ounces yellow onion, cut in 1/2-inch wedges
1 tablespoon sesame oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper


  1. Preheat oven to 425°F.
  2. Line baking sheet with foil. Place vegetables on baking sheet and toss with remaining ingredients until well coated. Arrange in single layer and bake 15 to 17 minutes or until vegetables are beginning to brown on edges.
  3. Season with additional 1/8 teaspoon salt, if desired.
This recipe appears in: Vegetable Side Dish
Sodium 331 mg
Protein 2 g
Fiber 3 g
Carbohydrate 19 g
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 43 %
Calories 145
Vegetable 1
Starch 1
Fat 1
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