Roasted Baby Potato Trio and Heirloom Carrots
Roasted Baby Potato Trio and Heirloom Carrots
Submitted by Chef John Vander Jagt
Vegetables
Ingredients
- 3 tablespoons Fustini's Rosemary olive oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 ½ pound of assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
- 1 bunch of heirloom carrots, peeled
- 1 tablespoon fresh rosemary, minced
- salt and pepper to taste
Directions
- Preheat the oven to 400 degrees. In a large bowl, toss together potatoes, 2 tablespoons of olive oil, salt and pepper. Spread potato mixture out evenly on a baking sheet. Roast for 20 minutes.
- In the same bowl used for the potatoes, toss carrots with salt and pepper and the remaining tablespoon of Fustini&rsquo,s Leek olive oil. When potatoes have roasted for 20 minutes, remove from oven, slide potatoes to one side of the pan to make room to add the carrots. Bake an additional 20-25 minutes until potatoes are tender, crispy and browned, and carrots are tender.
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