Potato And Carrot Salsa Recipes

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

POTATO AND CARROT SALSA

Potato and Carrot Salsa image

Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley, recipe by María Elena Plancarte. This hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.

Provided by evelynathens

Categories Sauces

Time 40m

Yield 3 1/2 cups (approximately)

Number Of Ingredients 7

Ingredients

3 medium carrots
2 medium potatoes
6 tomatoes
1 tablespoon fresh oregano (without flowers) or 3/4 teaspoon dried oregano
3 -4 canned jalapeno chiles, in vinegar
1 orange, juice of
salt

Steps:

Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.

Nutrition Facts : Calories 168.6, Fat 0.8, SaturatedFat 0.2, Sodium 54.3, Carbohydrate 38, Fiber 7.2, Sugar 11.4, Protein 5.2

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