Ingredients
6
6 servings
- •1.75 pounds small red potatoes, halved
- •1.5 pounds carrots, cut into 3-inch pieces
- •3 tablespoons olive oil
- •1 tablespoon honey
- •1 teaspoon lemon zest
- •0.5 teaspoon dried oregano
- •0.5 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, oregano, salt, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 210
- Carbohydrate: 35g
- Fat: 7g
- Fiber: 6g
- Protein: 4g
- Sugar: 10g
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