Roasted Potatoes and Baby Carrots with Garlic
I purchase a small bag of baby carrots and use the whole bag, or use regular peeled carrots cut into about 2-inch chunks. This is, of course, best prepared in a cast iron skillet.
|2 to 3 pounds||red potatoes, peeled and cut into about 2-inch pieces|
|5 to 6 cups||baby carrots (can use more or less)|
|4 to 8||garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)|
|1/3 cup||extra-virgin olive oil (you can use more or less)|
|2 tablespoons||coarse salt (or to taste)|
|fresh ground black pepper|
Dry the veggies well with a paper towel and place in a large bowl.
Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
Set oven to 400 degrees F.
Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
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