Garlic Roasted Potatoes and Carrots

Garlic Roasted Potatoes and Carrots
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  1. 1 1/2 lbs baby red potatoes
  2. 1 1/2 lbs baby carrots
  3. 4-6 cloves garlic, minced
  4. kosher salt to taste (probably at least a tablespoon)
  5. rosemary to taste (a couple teaspoons)
  6. olive oil (enough to coat, maybe 4-5 tablespoons)
  1. Wash and cut potatoes into 1 to 1 1/2 in pieces. Dry thoroughly.
  2. Dry baby carrots thoroughly. Drying the vegetables is very important.
  3. Combine vegetables and add garlic, salt, and rosemary. Add olive oil and mix to coat.
  4. Roast in a single layer on a well-grease baking sheet at 400° for 30-40 minutes. Vegetables are done when potatoes are fork tender and have begun to take on a golden color.