Herbed Vegetable Toss Recipe
Ingredients
| Tiny new potatoes | 12 | |
| Carrots | 4 Medium, bias sliced into 1 inch pieces | |
| Olive oil/Margarine | 2 Teaspoon, melted | |
| Thyme/Dried rosemary | 1⁄4 Teaspoon, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 379 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 263.5 mg11%
Total Carbohydrates 62 g20.5%
Dietary Fiber 11.7 g47%
Sugars 16.3 g
Protein 7 g14.2%
Vitamin A 854.3% Vitamin C 98.4%
Calcium 18.1% Iron 5.6%
*Based on a 2000 Calorie diet
Directions
Add water to just below basket.
Bring water to boiling.
Meanwhile, peel a strip around the center of each new potato.
Add potatoes and carrots to steamer basket.
Cover and steam for 20 to 25 minutes or till vegetables are tender.
Remove vegetables from steamer basket and place in a serving bowl.
Sprinkle with oil or melted margarine and rosemary or thyme.
Toss lightly to coat.
Chef
