4-Ingredient Roasted Potatoes and Carrots Directions:
Preheat oven to 425°F (220°C). Line a large 18x13-inch rimmed baking sheet with parchment paper.
Spread the potato and carrot chunks in a single even layer on the baking sheet without overcrowding.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the top.
Toss thoroughly on the pan until all pieces are coated, then arrange cut sides of the potatoes facing down.
Roast for 25 minutes.
Remove the pan, flip and stir the vegetables, and spread back into an even layer.
Roast an additional 18 minutes until potatoes are golden brown on the edges and carrots are fork-tender.
Serve hot, approximately 1 1/2 cups per serving.
WW Points Calculation
Extra virgin olive oil 3 tbsp – 12.00
Potatoes and carrots – 0.00
Points Information:
Total Points: 12.00
Servings: 6 servings (about 1 1/2 cups per serving)
Points per serving: 2.00
Nutrition Information
Calories: 165
Fat: 7g
Protein: 3g
Carbohydrates: 25g
Sugar: 5g
Sodium: 140mg
I'm waiting for your comments! Enjoy!
