Roasted Potatoes and Carrots with Citrus Dressing

Adapted from the Sunset Low-Fat Mexican Cookbook

Roasted Vegetable Ingredients
  • 2 pounds red or white potatoes
  • 1 pound carrots
  • 4 teaspoons vegetable oil
  • salt
  • pepper
  • sprigs of basil or parsley (optional)
Dressing Ingredients
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons minced fresh basil (2 teaspoons dry)
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 fresh jalapeņo pepper
  • 2 cloves garlic


Scrub potatoes and carrots. Cut into 1" chunks.

Oil two medium baking pans. Put carrots on one pan, potatoes in the other. Toss carrots with 2 teaspoons vegetable oil, toss potatoes with the other 2 teaspoons vegetable oil.

Bake at 475° for 20 minutes. Then stir the carrots and potatoes. Switch positions of pans in oven. Bake at 475° for another 20 minutes.

While the vegetables are baking, place all dressing ingredients except the jalapeņo pepper and the garlic in a non-corrosive mixing bowl. Mince the jalapeņo pepper and add to dressing. Press the garlic cloves into dressing. Mix dressing thoroughly, cover, and chill in refrigerator.

Combine potatoes, carrots, and dressing in shallow serving bowl. Salt and pepper to taste. Garnish with basil or parsley sprigs.

Makes 4 servings.

Variations: Make with all potatoes (3 lbs.) or with any 3 lbs. of roasted vegetables.

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