Roasted Carrot Potato and Onion Melange


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.

Nutritional Information

Calories 145
Calories from Fat 43 %
Total Fat 7 g
Saturated Fat 1 g
Carbohydrate 19 g
Fiber 3 g
Protein 2 g
Sodium 331 mg

Dietary Exchange

Starch 1
Vegetable 1
Fat 1

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