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susan burgess: "Really tasty. I used fresh rosemary because that…" Read More
7Ingredients
35Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. small potato (medley, whole, can substitute with baby red potatoes)
- 1/2 lb. baby carrots (whole)
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 clove garlic (minced)
- 2 tsp. fresh thyme (mined)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium350mg15% |
Potassium620mg18% |
Protein3g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A160% |
Vitamin C40% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Eileen 6 years ago
It was good. Simple. I used whole rainbow carrots and russet potatoes. Cut them both up into small chunks.
Rob Murdock 7 years ago
This is a brilliant recipe that is health concious as well. Cooking time had to be modified, but I love this dish.