Potatoes & Carrots

By Traceylu-2

Ingredients

• small new potatoes (about 4 per person)
• 1 bag pre-cut and washed baby carrots
• splash of wine (depends how much you have left from drinking)
• 2 tablespoon olive oil
• salt & pepper
• sprinkle with tarragon, basil, rosemary, thyme

Details

Servings 4

Preparation

Step 1

Boil potatoes and carrots in a big pot for about 15 minutes. Check to see if cooked to your preference. Drain in colander. Use same pot (no double dishes) to heat olive oil, and add splash of wine. Put drained veggies back in pot, sprinkle with herbs, and mix. Add more wine ;>) or oil if needed. Simple. (Can also skip the boiling, and put into a stoneware crock and roast in the oven if you love roasted vegies, 400 degrees for 40 minutes should do it).