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
Directions:
(Preheat your oven to 425 degrees.)
As your oven preheats, peel your carrot and cut all of the vegetables into similar size pieces.
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| So fresh and so clean |
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| 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.
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| Very few ingredients |
Pour the veggies onto a baking sheet and place into your preheated oven to roast.
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| 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.
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| All done... |
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| Eat me! |
Until next time - -
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