Roasted Carrots and Potatoes

Ingredients
2 pounds tiny new potatoes
3 medium carrots, cut into bite-size pieces
2 Tbsp. fresh chives, snipped
1 Tbsp. fresh oregano, snipped
1 Tbsp. fresh parsley, snipped
2 Tbsp. fresh rosemary, snipped
1 tsp. fresh sage, snipped
3 cloves garlic, minced, optional
2 Tbsp. butter, melted
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

Directions
1. Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray.
2. Wash and quarter potatoes, place in prepared pan and add carrots.
3. In a small bowl, toss together chives, oregano, parsley, rosemary, sage, garlic (is using), butter and oil. Drizzle mixture over potatoes and carrots and toss gently to coat. Sprinkle with salt and pepper.
4. Bake, uncovered for 30 minutes. Stir vegetables. Bake, uncovered for and additional 15-20 minutes or until potatoes are tender.


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