ROSEMARY POTATOES AND CARROTS
A very tasty, super-simple side dish!
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
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.