Roasted Carrots and Potatoes

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

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: