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Vegetable - Herbed Potatoes, Carrots + Onions

Source of Recipe

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List of Ingredients

Vegetable - Herbed Potatoes, Carrots + Onions

1 pound new potatoes, cut into 3/4 inch chunks
1 pound baby carrots
2 medium/large yellow onions, cut into 1 inch wedges
1 1/2 Tablespoons extra virgin Olive oil
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon rosemary
Scant 1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to
mix well.Coat an 11x13 inch nonstick roasting pan or the
bottom of a large broiler pan with nonstick cooking spray
and spread the vegetable mixture over the bottom of the
pan.
Bake for 10 minutes. Then stir vegetables, and cook for
an additional 20 minutes, stirring every 5 minutes, until
the vegetables are tender and nicely browned. Serve hot.
Makes 7 servings.

Nutritional Information Per Serving (per 1-cup serving):
Calories: 119, Carbohydrate: 21 g, Cholesterol: 0 mg,
Fat: 3.3 g, Saturated Fat: 0.5 g, Fiber: 3 g,
Protein: 2.1 g, Sodium: 160 mg, Calcium: 26 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat



Recipe