Roasted Baby Carrots and Potatoes
Deep rich flavor with a soft center and crispy flavorful edges is what oven roasted baby carrots and potatoes brings to the table! Flavor with a little rosemary and garlic and WOWZA! Perfect dinner dish!
Servings: 4 servings
- 24 oz baby Potatoes
- 16 oz baby Carrots
- 2 stalks Rosemary minced
- ½ tsp kosher salt
- ½ tsp black pepper
- 3 Tbs Olive Oil
- 3 Tbs Minced Garlic
Preheat the oven to 400.
Cut the baby potatoes in half if less than the size of a golf ball, if the same or larger, cut into 4 pieces.
Remove the leaves of rosemary from the stem and chop finely and set aside.
Place the potatoes and carrots onto a baking sheet and sprinkle with salt and pepper. Drizzle with the olive oil and using your hands, shuffle the veggies around and thoroughly coat everything with oil. Sprinkle well with the rosemary and toss to coat.
Spread everything out on the baking sheet so that air can circulate well. Turn the cut side of the potatoes down towards the baking sheet.
Roast in the oven for 20 minutes. Remove, sprinkle with the minced garlic and toss well with a spatula.
Return to the oven and roast for an additional 10 minutes or until the potatoes and carrots are tender.
- Cut the potatoes in half if smaller than a golf ball and in 4 pieces if larger than a golf ball so that they cook evenly with the carrots.
- If your baby carrots are larger than the usual baby carrots, cut them in half.
- Make sure that the oil and spices completely cover the surfaces of the potatoes and carrots.
- Only add the garlic near the end of roasting so that it doesn't burn, its more delicate.
Calories: 273kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 391mg | Potassium: 1009mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15638IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 3mg