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Ingredients
- 1 pound whole carrots (the smaller the better)
- 1 tablespoon extra-virgin olive oil (I love using half garlic and half lemon)
- Kosher salt and freshly ground black pepper
- Optional: Baby Yukon Gold potatoes (about 1 pound), plus an additional tablespoon of olive oil (I love rosemary)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 417g | |
| Calories 285 | |
| Calories from Fat 127 | 45% |
| Total Fat 14.47g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 279mg | 12% |
| Potassium 1292mg | 37% |
| Total Carbs 38.67g | 10% |
| Dietary Fiber 11.3g | 38% |
| Sugars 19.14g | 13% |
| Protein 3.75g | 6% |
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