Name: Roasted Potatoes and Carrots with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup low-fat cottage cheese; 1 medium Yukon Gold potato; 1 cup carrots; 0.13 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 1 tbsp fresh parsley

Roasted Potatoes and Carrots with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Potatoes and Carrots with Cottage Cheese

Oven-roasted Yukon Gold potatoes and sweet carrots tossed with aromatic thyme, served over a bed of creamy, protein-rich cottage cheese for a satisfying and savory bowl.

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NUTRITION

Protein

45.9g

Fat

7.9g

Carbs

63.0g

SERVINGS

1 serving

INGREDIENTS

1.25 cup low-fat cottage cheese

1 medium Yukon Gold potato

1 cup carrots

0.13 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Scrub the Yukon Gold potato and carrots, then dice the potato into 1/2-inch cubes and slice the carrots into 1/4-inch rounds.
3
Place the vegetables on the baking sheet and drizzle with extra virgin olive oil, then sprinkle with sea salt, black pepper, garlic powder, and dried thyme.
4
Toss the vegetables thoroughly with your hands or a spatula to ensure an even coating of oil and spices.
5
Roast in the center of the oven for 25 to 30 minutes, tossing halfway through, until the potatoes are golden-brown and the carrots are fork-tender.
6
While the vegetables roast, scoop the low-fat cottage cheese into a wide serving bowl.
7
Top the cottage cheese with the hot roasted vegetables and garnish with freshly chopped parsley before serving.