WEEKDAYS 1e|12c|p

Roasted Potatoes and Carrots

Carla Hall
Servings: 4
30 to 60 min

A simple squeeze of lemon adds brightness to a hearty side.

  • Ingredients
  • 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)
  • 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.
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