| 9 | 75 | 806 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 1 |
| 4 medium | Carrots |
| 3 medium potato | Sweet potato |
| 1 tsp | Garlic powder |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Rosemary, dried |
| 1/2 tbsp, leaves | Thyme, dried |
| 1 dash | Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
1. Preheat oven to 400F (200C). Line baking dish with parchment paper.
2. Peel potatoes and carrots. Cut the potatoes into wedges. Leave the carrots whole. If they're too large however, cut them into smaller pieces.
3. Place the vegetables in a large bowl, add the oil, herbs and seasonings. Toss well to combine. Add more oil if the vegetables look too dry.
4. Spread the coated vegetables evenly onto the baking dish and bake for 45 minutes to 1 hour.
Carrots
are high in beta carotene which get converted to vitamin A in the body, this is important for vision, and healthy skin
Sweet Potatoes
are high in fiber and vitamin C
| Vegetables | 9.2 |
