Roasted Potatoes and Carrots with Rosemary Laurie & Steve
I haven't listed amounts for the potatoes and carrots because you can make
as much as you want, or as much as your pan will hold! The potatoes get
browned and the carrots become sweeter from the high heat.
Potatoes, peeled and cut into 1/2-inch cubes
Carrots, thickly sliced
Olive oil
Fresh rosemary
Salt
Pepper
Put enough potatoes and carrots to form a single layer (or a little bit more) in the
pan.
Add enough olive oil to coat lightly, lots of fresh rosemary, and salt and pepper;
toss.
Roast at 450 degrees for approximately 45 minutes.
Check now and again and turn with a spatula to brown all sides of the vegetables.
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