This is a side dish that could be the easiest dish I make.  And if you prefer your veggies a bit more crunchy than soft then you might want to cook them this way when making pot roast.  

Seriously a monkey could do this!


Roasted Carrots and Potatoes

Serves 4-6

1lb. bag of yukon gold potatoes, cut in half
1lb. bag of baby carrots or 5-6 large carrots peeled and cut into 1" chunks
2 Tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon black pepper

Preheat oven to 400°

In a large bowl toss all ingredients together. Pour onto a foil lined baking sheet.

Roast for about 30-40 minutes or until the vegetables are a tender as you like them. 

You can add any herb you like-rosemary, thyme, oregano, lavender... You can also add any root vegetable you like-parsnips, celery root, sliced onions...