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Roasted Potatoes and Carrots
Roasted Potatoes and carrots don’t have to be flavorless and boring. With this delicious recipe, you can make them the star of the show while still complimenting any of the other dishes that you add to the dinner table.
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Course:
Side Dish
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
8
Servings
Calories:
163
kcal
Author:
Devour Dinner
Ingredients
1 ½
lb
Baby New Potatoes
1
lb
Baby Carrots
½
Medium Sweet Onion Diced
about ¾ Cup
1
Tbs
Italian Seasonings
1
Tbs
Crushed Garlic
3
Tbs
Butter
¾
Cup
Chicken Broth
1
Tbs
Olive Oil
Instructions
Take your Baby New potatoes and wash them really well.
Then slice each into quarters or halves so that the potatoes are all really close to being the same size.
Place the cut potatoes in a bowl.
Add in your baby carrots (slice any thick carrots in half)
In a small microwave-safe bowl, melt your butter and then add in the seasonings and garlic.
Stir together and then toss with your potatoes and carrots.
Heat your pressure cooker to saute’ and wait until it says, “hot”
Add in your olive oil and onions and saute for about 90 seconds, stirring occasionally.
Add in your potatoes and carrots and stir to combine.
Pour in your chicken or vegetable stock
Set your pressure cooker to manual pressure cook for 5 minutes with a quick release
Notes
For more firm carrots and potatoes Pressure Cook for 4 minutes with a Quick Release Pressure.
Nutrition
Serving:
1
g
|
Calories:
163
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
176
mg
|
Fiber:
4
g
|
Sugar:
5
g