Friday, August 3, 2012

Roasted Provencal Potatoes and Carrots

This one depends on how many you will be making this for.  I have a larger family, so I make a lot.

2-3 red potatoes per person, quartered
1/2 cup of baby carrots per person
1/4-1/2 cup of olive oil
Salt and pepper to taste
1 Tbsp. dried parsley
1 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. dried basil
Heat oven to 375 degrees F.  Dump all of the potatoes and carrots onto a cookie sheet.  Drizzle olive oil over the top.  Salt and pepper to taste.  Sprinkle the rest of the seasonings over the top.  Mix thoroughly with your hands until everything seems well-coated.  Bake for 35-45 minutes or until a fork can slide into the carrots and potatoes easily.

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