A simple squeeze of lemon adds brightness to a hearty side.
ingredients
ingredients
method
step-by-step directions

Roasted Potatoes and Carrots

  • 6 Baby Carrots (scrubbed clean)
  • 1 pound Fingerling Potatoes (scrubbed clean)
  • Olive Oil
  • Salt
  • freshly cracked Black Pepper
  • 1 Lemon (zest and juice)
step-by-step directions
  • Preheat oven to 425F. Cut the carrots to match the length of the potatoes. Halve the potatoes lengthwise. Toss carrots and potatoes in a bowl with olive oil and season with salt and pepper.
  • Spread the mixture evenly on a baking sheet and roast for 30 to 40 minutes, until potatoes are fork tender and lightly charred.
  • Remove from oven and squeeze fresh lemon juice over the warm vegetables. Serve with a sprinkling of salt and lemon zest.
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.