Potato-and-Carrot Amandine Recipe

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Ingredients:

Serving

8 small red potatoes, quartered (about 1 1/4 lb.)
1 (16-oz.) package baby carrots
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 cup slivered almonds, toasted
2 tbsp chopped fresh parsley
1 tbsp lemon juice (optional)

Directions:

Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper.
Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to a serving bowl; stir in almonds, parsley, and, if desired, lemon juice. Toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1000.87 Kcal (4190 kJ)
Calories from fat	551.91 Kcal
		% Daily Value*
Total Fat	61.32g	94%
Sodium	2461.16mg	103%
Potassium	2958.93mg	63%
Total Carbs	102.12g	34%
Sugars	9.44g	38%
Dietary Fiber	16.33g	65%
Protein	19.58g	39%
Vitamin C	67.9mg	113%
Vitamin A	0.3mg	9%
Iron	7.6mg	42%
Calcium	169.2mg	17%

Amount Per 100 g
Calories	142.27 Kcal (596 kJ)
Calories from fat	78.45 Kcal
		% Daily Value*
Total Fat	8.72g	94%
Sodium	349.86mg	103%
Potassium	420.62mg	63%
Total Carbs	14.52g	34%
Sugars	1.34g	38%
Dietary Fiber	2.32g	65%
Protein	2.78g	39%
Vitamin C	9.7mg	113%
Iron	1.1mg	42%
Calcium	24.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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