cre8tive kitchen – Rosemary Potatoes and Carrots

ROSEMARY POTATOES AND CARROTS

Rosemary Potatoes and Carrots
Rosemary Potatoes and Carrots

A very tasty, super-simple side dish!

INGREDIENTS;

1 1/2 LBS Baby Yellow Potatoes, cut into quarters

6-8 Carrots, cut into pieces similar to the potatoes

3 TBSP Olive Oil

2 TBSP Fresh Rosemary (dried can be substituted if necessary)

Coarse Salt and Mixed Pepper

HOW TO:

Preheat oven to 425°. Once the potatoes and carrots are cut, toss with the oil in a large bowl. Pour from bowl into large baking dish, spreading to a single layer.

Sprinkle with rosemary, coarse salt and pepper.

Bake for 30 minutes, stirring once halfway.

Bon Appetit!

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