Roasted Carrots, Onions and Potatoes

READY IN: 1hr 5mins


  • 2 -3mediumcarrots
  • 1red onion
  • 2 -3mediumpotatoes
  • 2tablespoonsolive oil
  • 1tablespoonbalsamic vinegar
  • 12 teaspoonoregano
  • 14 teaspoonsea salt or 1/4teaspoonsalt

    Serving Size: 1 (234) g

    Servings Per Recipe:2

    Calories: 337.6

    Calories from Fat 125 g 37 %

    Total Fat 13.9 g 21 %

    Saturated Fat 2 g 9 %

    Cholesterol 0 mg 0 %

    Sodium 349.9 mg 14 %

    Total Carbohydrate49.6 g 16 %

    Dietary Fiber 7.4 g 29 %

    Sugars 8.1 g 32 %

    Protein 5.5 g 11 %


  • Peel carrots and onion.
  • Slice the carrots in half lengthwise and then in half or thirds the short way.
  • Slice onion in half, then each half in thirds.
  • Slice potatoes in half the long way, then in half again.Then slice in half or thirds the short way.
  • In a medium bowl mix oil and vinegar.
  • Add vegetables and toss well to coat. Add oregano.
  • To Grill on barbecue: Put into ‘grill pan’ (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire — ) Cook over medium heat 40-45 minutes, until vegetables have a nice color and potatoes are done.Serve.
  • To Roast in oven:Put vegetables on a baking sheet with a lip or in a shallow roasting pan.Bake in 420F (215C) oven for 40-45 minutes or until done, stirring occasionally.Vegetables should be lightly browned and tender.Remove, sprinkle with sea salt and serve.
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