Roasted Potatoes and Carrots
Roasted Potatoes and Carrots Recipe: A simple squeeze of lemon adds brightness to a hearty side.
- 6 Baby Carrots (scrubbed clean)
- 1 pound Fingerling Potatoes (scrubbed clean)
- Olive Oil
- freshly cracked Black Pepper
- 1 Lemon (zest and juice)
Roast Chicken, Potatoes, & Carrots -1
6 Baby Carrots (scrubbed clean)
1 pound Fingerling Potatoes (scrubbed clean)
freshly cracked Black Pepper
Preheat oven to 425 F. 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.
1 Lemon (zest and juice)
Remove from oven and squeeze fresh lemon juice over the warm vegetables. Serve with a sprinkling of salt and lemon zest.