Roasted Potatoes and Carrots with Rosemary
Roasted potatoes and carrots are a perfect side dish to go along with any meal. They're slightly crunchy on the outside and soft and perfect on the inside.
Servings: 4 servings
- 8 small red potatoes, scrubbed and quartered
- 2 cups baby carrots
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 2 cloves garlic, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat the oven to 400 degrees F.
In a large bowl, mix all the ingredients together well.
Transfer to a baking pan and bake for 25-30 minutes or until potatoes can easily be pierced with a fork.