Roasted Carrots and Potatoes

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.  

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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. 

Note:

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...