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Oven-roasted Potatoes and Carrots with Thyme

See full recipe on: My Recipes



Ingredients

2 pounds baby yukon gold potatoes (see notes), scrubbed and halved lengthwise
2 pounds carrots, peeled, halved lengthwise, then halved crosswise
2 tablespoons olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh thyme
1/2 tablespoon butter

Nutrition 6 servings

Per Serving % Daily Value
Calories 227
Fat 5g 9%
Carbs 41g 13%
Protein 4g 9%
Fiber 7g 30%
Cholesterol 2mg 0%
Sodium 116mg 4%
     
Fat
Carbs
Protein

Preparation






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