YIELD Makes 2 servings

INGREDIENTS

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

PREPARATION:

  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
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Vegetable 1
Starch 1
Fat 1

You Might Also Like

Deep-Fried Zucchini Flowers with Fontina and Basil, Served with a Blackberry and Balsamic Reduction

Our Deep-Fried Zucchini Flowers Filled with Fontina and Basil and Served with a Blackberry and Balsamic Reduction recipe will amaze you! Keep reading to learn how to make your own.

Apple Pecan Stuffing

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.

search recipes
  • Most Popular

  • Most Watched

Don't Miss