Five Herb Roasted Carrots & Potatoes

By á-830

Ingredients

• Nonstick spray coating
• 2 pounds tiny new potatoes
• 3 medium carrots, peeled and cut into bite sized pieces
• 2 tbsp snipped fresh chives
• 1 tbsp snipped fresh oregano
• 1 tbsp snipped fresh Italian parsley or regular parsley
• 2 tsp snipped fresh rosemary
• 1 tsp snipped fresh sage
• 3 cloves minced garlic (optional)
• 2 tbsp butter, melted
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp basil leaves, cut into thin slivers
• Fresh basil sprig (optional)

Preparation

Step 1

Spray a 13x9 inch baking pan with nonstick coating and set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place in prepared pan. Add the carrots.

In a small bowl, combine herbs, olive oil and butter. Drizzle mixture over the potatoes and carrots; toss.

Cover with foil. Bake at 400 degrees for 30 minutes. Stir potatoes. Bake, uncovered, 15-20 minutes more until potatoes are tender. Garnish with basil.