Directions:
- In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a meat thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.39 Kcal (1542 kJ) | ||
| Calories from fat | 54.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 152.78mg | 6% | |
| Potassium | 1668.72mg | 36% | |
| Total Carbs | 39.62g | 13% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 36.15g | 72% | |
| Vitamin C | 21.7mg | 36% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.6mg | 26% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.75 Kcal (372 kJ) | ||
| Calories from fat | 13.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 9% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 31% | |
| Sodium | 36.81mg | 6% | |
| Potassium | 402.02mg | 36% | |
| Total Carbs | 9.54g | 13% | |
| Sugars | 1.2g | 20% | |
| Dietary Fiber | 1.55g | 26% | |
| Protein | 8.71g | 72% | |
| Vitamin C | 5.2mg | 36% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.1mg | 26% | |
| Calcium | 15.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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