Roasted Potatoes And Carrots

Ingredients

• 1 tablespoons olive oil
• 2 tablespoons butter (melted)
• 1 tablespoon garlic (roughly chopped)
• 1 teaspoons salt
• 1/4 teaspoon pepper
• 2 teaspoons fresh rosemary
• 1 teaspoon dried Italian seasoning
• 1 pound whole carrots, (peeled and cut into 1 inch thick slices)
• 1 pound small gold potatoes (cut in half)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Preheat the oven to 400ºF (204ºC). Evenly spread (1 tablespoon) olive oil on a rimmed baking sheet.

2. 2

   In a large mixing bowl, whisk butter (2 tablespoons), garlic (1 tablespoon), salt (1 1/2 teaspoons), pepper (1/4 teaspoon), fresh rosemary (2 teaspoons), and Italian seasoning (1 teaspoon) in a large bowl until evenly combined.

3. 3

   Add potatoes (1 pound) and carrots (1 pound) to the mixing bowl and toss to evenly coat the veggies.

4. 4

   Transfer vegetables to oiled baking sheet and arrange in a single layer.

5. 5

   Cook in preheated oven, until potatoes and carrots are tender when pierced with a fork, about 30-40 minutes.

6. 6

   Sprinkle potatoes and carrots with parsley (2 tablespoons). Taste and adjust salt and pepper if needed (I added an additional 1/4 teaspoon of salt). Serve immediately.