Preheat oven to 425 degrees.
Peel the sweet potatoes and carrots.
Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges.
For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt.
Arrange on baking sheet lined with parchment paper.
Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (82%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 23.3mg||1 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.7g|
|Protein 0.6g||1 %|
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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: 78
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