Roasted Sweet Potatoes and Carrots

9 75 643
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 1
Roasted Sweet Potatoes and Carrots
Health Highlights
To make AIP friendly, just omit the black pepper!

Ingredients


4 medium Carrots
3 medium potato Sweet potato
1 tsp Garlic powder
3 tbsp Olive Oil, Extra Virgin
1/2 tsp Oregano, dried
1 dash Rosemary, dried
1/2 tbsp, leaves Thyme, dried
1 dash Salt (or to taste)
1 dash Black pepper (or to taste)

Instructions


1. Preheat oven to 400F (200C). Line baking dish with parchment paper. 

2. Peel potatoes and  carrots. Cut the potatoes into wedges. Leave the carrots whole. If they're too large however, cut them into smaller pieces. 

3. Place the vegetables in a large bowl, add the oil, herbs and seasonings. Toss well to combine. Add more oil if the vegetables look too dry. 

4. Spread the coated vegetables evenly onto the baking dish and bake for 45 minutes to 1 hour. 

Notes:

Carrots

are high in beta carotene which get converted to vitamin A in the body, this is important for vision, and healthy skin

Sweet Potatoes

are high in fiber and vitamin C


Nutrition Facts

Per Portion

Calories 643
Calories from fat 397
Calories from saturated fat 62
Total Fat 44 g
Saturated Fat 6.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 28.5 g
Cholesterol 0
Sodium 393 mg
Potassium 2729 mg
Total Carbohydrate 64 g
Dietary Fiber 29.6 g
Sugars 34 g
Protein 12.7 g

Dietary servings

Per Portion


Vegetables 9.2

Energy sources


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