Grammy's Kitchen · Roasted Potatoes · Roasted Potatoes and Carrots
One of 73 roasted potatoes recipes we measured
from www.wellplated.com
47 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 6% | 0% |
| protein add | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound carrots (peeled, halved lengthwise if thick) |
| 454 g | 1 pound baby red or yellow potatoes (halved) |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 21 g | 1 tablespoon honey or pure maple syrup |
| 2 g | 1 teaspoon ground cumin |
| 2 g | 1 teaspoon smoked paprika |
| 4 g | 3/4 teaspoon kosher salt |
| 1 g | 1/4 teaspoon cayenne pepper (omit if sensitive to spice) |
| 6 g | 1 tablespoon chopped fresh rosemary |
| 245 g | 1 cup nonfat plain Greek yogurt |
| 32 g | 1 1/2 tablespoons honey |
Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh was this good! I didn't make the yogurt sauce, just the veggies with the addition of onion as suggested, and wow. So tasty! The carrots were exceptional with that sweet-spicy combination. I'll be returning to this recipe many more times. Thank you!” — a cook, 5.0★
“I make this often, but divide the baking tray and spice the carrots (perhaps tarragon, honey, and hot pepper flakes) and the potatoes (rosemary, garlic, salt and Aleppo pepper?) separately, for more variety of flavors.” — a cook, 5.0★