Roasted Carrots and Potatoes

Ingredients2 pounds tiny new potatoes3 medium carrots, cut into bite-size pieces2 Tbsp. fresh chives, snipped1 Tbsp. fresh oregano, snipped1 Tbsp. fresh parsley, snipped2 Tbsp. fresh rosemary, snipped1 tsp. fresh sage, snipped3 cloves garlic, minced, optional2 Tbsp. butter, melted2 Tbsp. olive oil1/2 tsp. salt1/2 tsp. pepper Directions1. Preheat oven to 400 degrees. Spray a 9×13 panContinue reading “Roasted Carrots and Potatoes”