Serve as a side dish or as tapas in small dishes. Potatoes are done when soft and golden brown. Carrots will be soft but crunchy. The recipe calls for small potatoes but use any potatoes that are available. If the potatoes are medium to large, cut them in appropriately-sized pieces so they roast in 40 minutes.
Ingredients
2 pounds of potatoes washed and dried
3 carrots peeled
3 sprigs of rosemary minced
2½ tablespoons of olive oil plus more to drizzle at the end
Himalayan pink salt or sea salt
Fresh ground pepper
Instructions
Place oven rack towards the top
Heat oven to 350F
Cut potatoes in halves or quarters, or smaller depending on potato size
Cut carrots in medium to thin rounds
Place potatoes and carrots in baking sheet
Toss with olive oil and rosemary
Toss with salt and pepper
Roast for 25 minutes
Toss with a spoon
Roast another 15 minutes or until done
Drizzle olive oil, toss again and serve
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/02/19/roasted-potatoes-carrots-with-rosemary/