Roasted Potatoes And Carrots With Radicchio
Roasted Potatoes And Carrots With Radicchio
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 645
- Total: 1 hr
- Active: 1 hr
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 645
- Total: 1 hr
- Active: 1 hr
Ingredients
6 medium Yukon gold potatoes, cut into 3/4- inch cubes
5 cloves garlic, unpeeled
4 carrots, halved lengthwise, cut into 3/4- inch cubes
1 handful fresh rosemary sprigs
1/4 cup extra-virgin olive oil
1/2 head radicchio, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. Put the potatoes, garlic, carrots and rosemary on a large sheet tray or pan. Drizzle with olive oil and season with salt and pepper. Roast until browned and crisp, 45 minutes to1 hour, tossing halfway through.
- Toss with the radicchio and serve.
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