Oven-roasted Potatoes and Carrots

Haeger Medium Rectangular BakerIt’s root vegetable month according to the CDC. Try this recipe for roasted potatoes and carrots.

You Will Need:

2 lbs baby potatoes, scrubbed and halved
2 lbs carrots, peeled and cut into chunks
2 Tbs olive oil
1/2 tsp coarse salt
1/2 tsp ground black pepper
2 Tbs minced fresh thyme
1/2 Tbs butter
1 clove minced garlic
1 Tbs rosemary

Preheat oven to 400°.
Boil potatoes until barely tender when pricked with a fork, about 5 minutes.
Drain and spread in a single layer in a large baking dish.
Add carrots.
Drizzle vegetables with olive oil.
Add seasonings and gently toss to coat evenly.
Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
Serve warm.

Carrots ClockCardinal Hot Pad

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