From start to finish, this recipe will take you about 1 hour.
20 Small Yukon Gold or red potatoes cut into bite-sized pieces
12 large carrots – peeled and cut into bite-sized pieces
Olive oil to coat vegetables (about 4-5 tbsp)
4 tbsp fresh rosemary – finely chopped
Salt and pepper to taste Directions
Preheat oven to 425 degrees.
Cut potatoes and carrots and toss in olive oil.
Blend in rosemary, salt, and pepper.
Pour into a roasting pan.
Bake for 50 minutes or until potatoes turn golden, carefully turning the vegetables every 10 minutes to ensure all vegetables are cooked through.