Lunch: Orange-Roasted Potatoes, Carrots, and Asparagus
Recipe by Pam Anderson A stunningly colorful dish bursting with flavor, this is the perfect side dish to pair with a classic roast chicken for an easy but thoroughly enjoyable family dinner.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Orange-Roasted Potatoes, Carrots, and Asparagus
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Ingredients
1 1/2 lb. Yukon gold potatoes
1 lb. medium carrots
4 tbsp. olive oil
kosher salt
Pepper
1 lb. asparagus
1 small orange
Instructions
Heat oven to 425 degrees F. On a rimmed baking sheet, toss potatoes and carrots with 3 tablespoon oil and 1/2 teaspoon each salt and pepper. Roast (on lower rack below hens) until golden brown and tender, 20 to 25 minutes. Transfer vegetables to a platter.
On same baking sheet, toss asparagus with remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Place orange cut-side down in corners of baking sheet and roast (below hens) until just tender, 10 to 12 minutes. Arrange on platter with potatoes and carrots and squeeze oranges over top.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
