Oven Baked 4-Ingredients Amish Carrot and Potato Roast Directions:
Preheat the oven to 425°F.
Lightly coat a 9 x 13-inch white ceramic casserole dish with cooking spray.
Place the carrot sticks on one side of the dish and the potato chunks on the other side.
Pour the melted butter evenly over the vegetables.
Sprinkle with the kosher salt and 1/4 teaspoon black pepper.
Toss the carrots and potatoes separately until evenly coated.
Spread the vegetables into a shallow, even layer while keeping them on separate sides.
Bake uncovered for 25 minutes.
Turn the vegetables and spread them evenly again.
Bake for 20 to 25 minutes, until fork-tender with caramelized golden-brown edges.
Increase the oven temperature to 450°F and bake for 5 minutes for the darker roasted finish shown.
Serve warm directly from the casserole dish.
WW Points Calculation:
Land O Lakes Unsalted Butter: 24.00 points
Points Information:
Total Points: 24.00 points
Servings: 6 servings / about 1 cup each portion
Points per serving: 4.00 points
Nutrition Information:
Calories: 191
Protein: 3.6 g
Carbohydrates: 29.3 g
Fat: 7.3 g
Fiber: 5.5 g
Sugar: 6.1 g
Sodium: 327 mg
I'm waiting for your comments! Enjoy!
