30 minutes | Serves 6
I love this combo not only for the taste, but because prep time is almost non-existant. You simply wash the vegetables, pop them in oven, set your timer, and walk away. I often include parsnips and sweet potatoes to this dish when they are in season.
1 pounds of potato medley or fingerling potatoes
1 pounds of baby carrots
1/4 cup of olive oil
1 1/2 cup of teaspoons of sea salt
freshly ground black pepper
(Optional) 2 tablespoons of minced herb of your choice such as dill, oregano, or marjoram
Preheat oven to 400. Spread vegetables out on baking sheet and drizzle with oil before seasoning with salt and pepper. Roast for 20 minutes and then turn. Resume roasting for another 10 minutes, until vegetables and browned on the outside and soft on the inside. Remove from oven. Season with additional salt and pepper if necessary and sprinkle with herb if using. Transfer to serving dish.