A healthy, vegan and allergy-friendly side dish of roasted red potatoes and carrots cooked with garlic and olive oil. Delicious!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 40 mins – easy
🍽 6 servings – 317 kcal per serving
| Serving
359g |
Fat
12g |
Sat. fat
1g |
Sodium
2443mg |
| Carbs
48g |
Fibers
7g |
Sugars
8g |
Proteins
5g |
INGREDIENTS
- 2 tsp black pepper
- 2 tbsp salt
- 3 lb red potatoes
- 6 cups carrots
- 8 cloves of garlic
- ⅓ cup olive oil
TOOLS
- 1 knife
- 1 peeler
- 2 bowls
- 1 tea towel
- 1 baking sheet
- 1 oven
- 1 foil
- 1 platter
- 1 spoon
- 1 wooden spoon
STEPS
Peel potatoes with a peeler.
Chop potatoes, carrots, and garlic.
Rinse potatoes and carrots, then drain them on a tea towel.
Transfer the dry veggies to a bowl.
Line a baking sheet with foil.
Combine garlic, olive oil, 2 tbsp of salt, and 2 tsp of black pepper in a bowl with a spoon to get garlic dressing.
Drizzle the garlic dressing over the veggies.
Transfer the marinated veggies to a baking sheet.
Preheat oven to 400°F for 12-15 minutes.
Put the baking sheet in the oven and cook for 30 minutes.
Serve the roasted veggies on a plate.
It’s ready to be served !
