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Oven-roasted Potatoes and Carrots with Thyme
Oven-roasted Potatoes and Carrots with Thyme

Before you jump to Oven-roasted Potatoes and Carrots with Thyme recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Are you wanting to lose weight or simply improve your health? If you are, you may want to have a good look at your eating habits. Seeing the foods you eat and also the fat and calories that you take in is a excellent way to stay on a joyful and healthy path.

As important as eating healthy is always to losing fat and staying healthy, it can be tricky to do. Eating healthy is frequently the toughest when dining out. Lunch menus tend to be stocked full of enticing pictures, but frequently lacking from them is the significant information, including absolute carbs and fat. For this reason, you may find it difficult to make healthy choices from a dinner menu.

The initial step in creating healthy choices from a lunch menu is choosing your location wisely. If you’ve got several choices, when wanting to flake out, it is necessary that you provide each alternative a quick examination. Although fast food establishments are starting to integrate healthy foods and meals in their menus, you might find it easier to eat healthy at a conventional family restaurant.

You could also make healthy choices out of a lunch menu by looking for a healthy eating segment. As the foods we eat are still a controversy surrounded by disagreement, most restaurants have started developing healthy eating sections on their menus. These segments are usually full of low calorie foods and side dishes, as well as those that are reduced in fats or saturated fats.

Using your best judgment is another one of the many ways that you are able to make healthy decisions out of a dinner menu. This is best achieved by analyzing meal pictures on a single menu. It’s also advised that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a lesser amount.

Speaking of requesting for a lesser amount, you might want to ask any questions you have. Would you prefer to know whether the restaurant contains low fat milk, sour cream, or carrot? You will not wish to assume that they dotherefore, you will want to request your server. In reality, you can also wish to inquire about carbs and fatloss. Many restaurants will have brochures on hand outlining each dish that they function, including ingredients, calories, and fat. However, this information isn’t always easily available to consumers.

Even when after taking the above mentioned approaches, you are not able to locate satisfying healthy meals in your own lunch menu, you might choose to purchase a healthy side dish or drink. Water is a great option, especially when compared to soda. Salads make great side dishes, especially those that are eaten with no salad dressing or low-fat salad dressingtable. Obviously, you are going to want to take extra steps to make sure that you decide on a healthy mealbut should you decide to forgo low calories for taste, then take additional steps to make sure you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to oven-roasted potatoes and carrots with thyme recipe. You can have oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:
  1. Take 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
  2. You need 1/2 tbsp olive oil
  3. Take 1/2 tsp coarse kosher salt
  4. You need 1/2 tsp freshly ground black pepper
  5. Use 2 tbsp minced fresh thyme
  6. You need 1/2 tbsp tablespoon butter or margarine
  7. Get 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
Instructions to make Oven-roasted Potatoes and Carrots with Thyme:
    1. Preheat oven to 400°.
  2. Put carrots on large rimmed baking sheet, drizzle with olive oil.
  3. Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
  4. While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
  5. Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.

I have a new favorite vegetable side dish—roasted carrots. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. Try roasting the carrots with fresh thyme. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this.

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