Herb-roasted potatoes and carrots
Serves 8
| 2 | pounds fingerling or small Yukon Gold potatoes |
| 1 1/2 | pounds carrots, cut into 1-inch pieces |
| 2 | cloves garlic, chopped |
| 2 | teaspoons olive oil (for sprinkling) |
| 1 | tablespoon chopped fresh oregano |
| 2 | teaspoons chopped fresh rosemary |
| Salt and pepper, to taste |
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. Wash and dry the potatoes. Leaving the skin on, cut the potatoes in half. Place the potatoes and carrots on the baking sheet in one single layer. Sprinkle with olive oil, and with your hands toss them to coat them all over.
3. Sprinkle with oregano, rosemary, salt, and pepper. Use tongs to toss again.
4. Transfer the vegetables to the oven. Roast them for 25 minutes or until they are tender when pierced with a skewer. - Christine Merlo 