Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Ingredients For Roasted Potatoes and Artichokes Recipe
8 Small red potatoes, quartered
0.5 cup Halved water packed artichoke hearts, rinsed and drained
1 teaspoon Olive oil
0.75 teaspoon Dried Thyme
0.125 teaspoon Salt
dash Coarsely ground pepper
Nutrition value
404
calories per serving
4 g Fat9 g Protein82 g Carbs12 g FiberOther
Current Totals
4 g Fat
9 g Protein
82 g Carbs
12 g Fiber
MacroNutrients
Carbs
82 g
Protein
9 g
Fiber
12 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
89 mg
Iron
5 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
120 mcg
Vitamin B12
0 mcg
Vitamin C
160 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
152 mg
Manganese
1 mg
Phosphorus
255 mg
Selenium
2 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
