Roasted Potatoes and Baby Carrots with Garlic

By gbvampy1

Ingredients

• 2 to 3 pounds red potatoes, peeled and cut into about 2-inch pieces
• 5 to 6 cups baby carrot (can use more or less)
• 4 to 8 garlic cloves, finely chopped (garlic lovers use 8, can even use a
• whole bulb!)
• 1/3 cup extra-virgin olive oil (you can use more or less)
• 2 tablespoons coarse salt (or to taste)
• fresh ground black pepper

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Dry the veggies well with a paper towel and place in a large bowl.

Prepare a large non-stick baking sheet, you can line with foil and spray the
foil liberally with cooking spray.

In a small bowl combine olive oil, chopped garlic, coarse salt and black
pepper; mix well to combine.

Pour over the veggies and toss to coat with a wooden spoon or clean hands.

Set oven to 400 degrees F.

Roast in oven for about 30 minutes or until the potatoes are fork-tender,
tossing occasionally with a spatula (might take more or less time depending
on the size of potatoes).