Wednesday, October 22, 2014

Roasted Potatoes

Happy Hump Day!

Today on YDD I have a new recipe for you. It's perfect for fall, pretty healthy, inexpensive, and most importantly...delicious!

Ingredients: (for 3-4 servings)

  • 1 large carrot
  • 2 large baking potatoes
  • Olive oil
  • Greek seasoning
  • Salt


(Preheat your oven to 425 degrees.)

As your oven preheats, peel your carrot and cut all of the vegetables into similar size pieces.

So fresh and so clean

Chop em up!

In a bowl, mix the chopped veggies, olive oil (enough to coat each piece), a healthy dose of Greek seasoning (to taste - but beware of using too much), and a pinch of salt (if you have regular Greek seasoning, omit the salt. I buy salt-free, so I added in a small amount).

Toss the mixture until all of the veggies are fully coated with the oil and seasonings.

Very few ingredients

Pour the veggies onto a baking sheet and place into your preheated oven to roast.

Ready to Roast!

About 20 minutes into roasting, mix the veggies to avoid sticking, as well as to allow the other sides to roast.

The roasting is complete when you can easily insert a fork into the carrot and potato pieces, and when they're beginning to brown. If you prefer your roasted veggies a little crunchier, feel free to roast longer. I leave mine in around 40-45 minutes. 

Serve hot! This is a great side dish to basically any entree.

All done...

Eat me!

Until next time - - 

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