Roasted Rosemary Potatoes and Carrots

This side is a fresh substitute for a baked potato or mashed potatoes.

Everyone loves a good recipe that has been passed down through the family. Ali made her father’s roasted potatoes and carrots to pair with our tender Lakeside Filet Mignon.

Ali's father, Chris Siverly

When Ali recalls memories of her father and his cooking, it is evident how he continues to influence her choices in the kitchen.
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From start to finish, this recipe will take you about 1 hour.
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Ingredients
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

Fresh rosemary enhances the flavor of the vegetables.

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.

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