Roasted Potatoes and Carrots
🇺🇸 United States
Ingredients
- 4 cups carrots, peeled and cut into 1 inch pieces on the diagonal
- 1.5 pounds baby gold potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- salt and pepper
Steps
- Preheat oven to 390°F. Line a large baking sheet (or two, to avoid overcrowding) with parchment paper.
- Toss carrots and potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 40 minutes, tossing halfway through to crisp evenly. If using two sheets, rotate their oven positions at this point.
Notes
Spacing vegetables out on the pan helps them crisp instead of steaming.
Source: www.lecremedelacrumb.com