This is a great recipe to pair with roasted or grilled chicken and steak. Remember, eating sweet veggies will help curb your sugar cravings as well!
Roasted Sweet Potato & Carrot Medley
1 large sweet potato
3-4 large carrots
1/2 medium onion
3 cloves garlic
2-3 tsp herbs de provence
Preheat oven to 400F degrees.
Begin by peeling the sweet potato and carrots. (I like to leave the outer skin of the carrot on if I have purchased organic. Allot of fiber lives on that skin) Cube both the sweet potato and carrots into bite sized pieces. Chop your onions and garlic into larger pieces.
Mist a baking sheet or aluminum foil lined pan with olive oil spray and arrange your chopped veggies all in an even layer. Sprinkle your Herbs De Provence and lightly mist with olive oil. Bake at 400F degrees for 20-25 minutes, turning every 10 minutes. Remove from oven when your veggies are tender.
1 large sweet potato
3-4 large carrots
1/2 medium onion
3 cloves garlic
2-3 tsp herbs de provence
Preheat oven to 400F degrees.
Begin by peeling the sweet potato and carrots. (I like to leave the outer skin of the carrot on if I have purchased organic. Allot of fiber lives on that skin) Cube both the sweet potato and carrots into bite sized pieces. Chop your onions and garlic into larger pieces.
Mist a baking sheet or aluminum foil lined pan with olive oil spray and arrange your chopped veggies all in an even layer. Sprinkle your Herbs De Provence and lightly mist with olive oil. Bake at 400F degrees for 20-25 minutes, turning every 10 minutes. Remove from oven when your veggies are tender.
Serving: 1 cup 74 cal 0g fat 17g carbs 4g fiber 2g protein
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