Try this Roasted Potatoes and Carrots with Dill recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.
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Serving Size: 1 Recipe (1185g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 907 | ||
Calories from Fat: 261 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 509.8mg | 18 % | |
Potassium 4578.7mg | 120 % | |
Total Carbohydrate 153.6g | 45 % | |
Dietary Fiber 24.4g | 97 % | |
Sugars, other 129.3g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 907
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