POTATOES AND CARROTS IN FOIL OVEN RECIPES

CAMPFIRE POTATOES AND CARROTS RECIPE | ALLRECIPES

Campfire Potatoes and Carrots Recipe | Allrecipes image

This is a fast, easy, and delicious way to make potatoes on the campfire. I make them in the oven as well because they are so great.

Provided by Kristin

Categories Side Dish Vegetables Carrots

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 large potatoes, cut into cubes
2 carrots, cut into cubes
1 tablespoon butter
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

Place a grill grate over your campfire.
Lay a thick piece of aluminum foil onto a flat work surface. Pile potatoes and carrots into the middle of the foil. Put butter on the vegetables and sprinkle onion soup mix over the top.
Fold opposite ends of the foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents into a packet.
Cook packet on the grill until the potatoes and carrots are completely tender, about 45 minutes.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 56.2 g, CholesterolContent 7.6 mg, FatContent 3.3 g, FiberContent 7.5 g, ProteinContent 6.4 g, SaturatedFatContent 1.9 g, SodiumContent 680.4 mg, SugarContent 4.2 g

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

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