Five Herb Roasted Carrots & Potatoes

Five Herb Roasted Carrots & Potatoes
Five Herb Roasted Carrots & Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

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