Dinner

Roasted Potatoes, Carrots and Celery MrldCtyGrl is for Dinner.

Roasted Potatoes, Carrots and Celery MrldCtyGrl takes 10 minutes to prepare.

Roasted Potatoes, Carrots and Celery MrldCtyGrl takes 45 minutes to cook.

Roasted Potatoes, Carrots and Celery MrldCtyGrl makes 4 servings.

The ingredients for Roasted Potatoes, Carrots and Celery MrldCtyGrl are:

2 cups coarsely chopped potatoes (russet, red, white or yukon) or 2 cups fingerlings
2 cups coarsely chopped carrots (or baby carrots)
4 med stalks celery, coarsely chopped
2 Tbsp olive oil
1 Tbsp fresh thyme (or 1/2 Tbsp dried)
1/2 Tbsp garlic powder
1/2 T ground black pepper
1/2 tsp salt

Here is how you make Roasted Potatoes, Carrots and Celery MrldCtyGrl:

Preheat oven to 400.When prepping vegs, keep chunks fairly large, but bite-sized (1.5" cubes) or equal volume to baby carrots so everything cooks at roughly the same rate.In a large flat oven proof dish (like a 9 x 13 stoneware or pyrex, a dark cookie sheet with a rim would also work but don't use your air-bake sheet for this!) toss all ingredients together to coat everything evenly with oil and spices. Roast in the oven 35-45 minutes, checking for doneness. Potatoes should be browned on the exposed edges, crispy on the bottom and cooked throughout. Carrots may have shrunk and be darker on the edges but shouldn't be burnt.Number of Servings: 4Recipe submitted by SparkPeople user MRLDCTYGRL.

The nutritional information for Roasted Potatoes, Carrots and Celery MrldCtyGrl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.2

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 374.8 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 4.5 g
• Protein: 2.7 g