Rosemary Parmesan Roasted Carrots and Potatoes
When looking for an incredible vegetable side dish, try Rosemary Parmesan Roasted Carrots and Potatoes! This dish is perfect for any occasion - it's easy to make, healthy, and most importantly, it tastes great.
Servings 4
Calories 329kcal
Ingredients
- 24 oz baby potatoes
- 6-7 large carrots
- ⅓ cup Parmesan cheese - shredded
- ¼ cup olive oil
- 2 Tbsp fresh rosemary - chopped
- Dash of salt & pepper
Instructions
- Preheat the oven to 425 degrees F.
- Slice the potatoes in half.
- Peel and slice the carrots in half, lengthwise.
- Place both on a large baking sheet.
- Toss with olive oil.Top with fresh rosemary and a dash of salt & pepper.
- Bake for 12 minutes. Top with shredded Parmesan, and cook for another 15 minutes (or until potatoes are tender).
- Remove from the oven
Nutrition
Calories: 329kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 219mg | Potassium: 1076mg | Fiber: 7g | Sugar: 7g | Vitamin A: 18140IU | Vitamin C: 40mg | Calcium: 158mg | Iron: 2mg