CARROT POTATO BAKE RECIPES

ROASTED CARROTS AND POTATOES RECIPE | ALLRECIPES

Roasted Carrots and Potatoes Recipe | Allrecipes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1?¾ pounds small red potatoes, halved
1?½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, CarbohydrateContent 35 g, FatContent 7.2 g, FiberContent 5.6 g, ProteinContent 3.6 g, SaturatedFatContent 1 g, SodiumContent 280.4 mg, SugarContent 9.6 g

CARROT-POTATO BAKE RECIPE - PILLSBURY.COM

Carrot-Potato Bake Recipe - Pillsbury.com image

A creamy side dish recipe! Baked carrots, potatoes, whipped cream and bread crumbs make a delicious combination.

Provided by Pillsbury Kitchens

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

6 to 8 potatoes
1 1/2 cups shredded carrots
1/2 cup finely chopped onion
2 cups half-and-half or whipping cream
1 to 1 1/2 teaspoons salt
Dash pepper
1 tablespoon margarine or butter
1/2 cup soft bread crumbs
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 325°F. Lightly grease 12x8-inch (2-quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly; pat dry with paper towels.
In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish.
Melt margarine in small saucepan over low heat. Stir in bread crumbs andparsley. Sprinkle over potato mixture.
Bake at 325°F. for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 210 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 2/3 Cup, SodiumContent 470 mg, SugarContent 5 g

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