Description
A quick and healthy recipe for roasted potatoes and carrots, perfect for a delicious weeknight dinner.
Ingredients
Scale
- 1 pound carrots, peeled and halved lengthwise if thick
- 1 pound baby red or yellow potatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh rosemary
- 1 cup nonfat plain Greek yogurt
- 1 ½ tablespoons honey
Instructions
- Preheat your oven to 400°F and line a large baking sheet with foil and nonstick spray.
- Place carrots and potatoes on the baking sheet, drizzle with olive oil and honey, and sprinkle with spices. Toss to coat.
- Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway through.
- Add fresh rosemary to the roasted vegetables and toss gently.
- In a small bowl, mix Greek yogurt with honey to make the honey yogurt sauce.
- Transfer roasted vegetables to a serving plate, drizzle with honey yogurt sauce, and serve warm.
Notes
Don’t overcrowd the pan to ensure crispiness. Use evenly cut vegetables for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg