Fresh Rosemary Roasted Potatoes & Carrots

I don’t think I can say enough how much we love roasted potatoes in our house. As a person who grew up eating a lot of meat, potatoes were considered just a side dish, unless it was a real hot bowl of french fries. Today though, (2019), practicing and living mainly on a plant-based diet, potatoes are taken to a whole new level of respect. No guilt involved. I call them “gift of earth”. So versatile and always always comforting. I get excited when I buy fresh rosemary because I know I’m going to make a tray of this deliciousness. And just because I can eat a whole tray alone–I added a few chunks of carrots to balance it out. You can skip this if you want, but it gives a nice color and texture.

So why not?!

So what do we need to make this delicious side-dish?

Ingredients:

• 6-8 yellow skin potatoes, cut into wedges (you may live the skin on)
• 2-4 carrots, peeled and cut on the diagonal
• 2-3 fresh rosemary sprigs  
• 8 cloves of garlic, roughly chopped
• 2-3 tbsp olive oil
• Salt
• Ground black pepper

Instructions:

Preheat your oven to 375 F. on a “roast” feature

1). Place potatoes, carrots, garlic on a baking sheet lined with parchment paper.

2)  Strip off the rosemary needles by holding the rosemary sprig from the top and sliding your fingers all the way down to the bottom. Add to the pan.

3). Generously sprinkle salt and pepper. Mix well with your hands and place in the oven, uncovered, for about 45-55 minutes until potatoes are golden brown and carrots are nice and soft.

4). As soon as you take it out of the oven, sprinkle a touch more of salt and serve while its hot.

Enjoy!