Roasted Potatoes & Whole Carrots

Roasting veggies is about one of the easiest things you can do. They're just delicious, full of vitamins and nutrients, look great on the plate and make just plain good eats. Potatoes are one of the easiest things to roast, as well as carrots, which we detail at Brickell Life below, but just about any veggie tastes great when fired up in the oven. Just get in the kitchen and cook. You'll be better off for it, as will your family and friends.


Roasted Fingerling Potatoes and Whole Carrots
Serves: Approximately 4
Cook Time: 45 minutes
Prep: 10 minutes

Ingredients:
2 pounds fingerling potatoes (we used purple spuds this time, but any variety will do)
1 bunch whole carrots
4 tablespoons olive oil
Kosher salt and pepper
Chopped flat leaf parsley for garnish

What to do:
1. Preheat oven to 375 degrees
2. Wash and clean potatoes/carrots under cold running water
3. Slice potatoes in half length-wise and put into large bowl
4. Drizzle potatoes w/ 2 tablespoons olive oil, sprinkle generously w/ salt-pepper, toss to coat
5. Lay potatoes out in a roasting pan, skillet or sheet pan
6. Toss carrots w/ remaining 2 tablespoons of olive oil, sprinkle generously w/ salt-pepper, toss to coat
7. Add carrots to same potato roasting pan if there's room, otherwise in a separate pan
8. Roast in the oven for 45 minutes until golden and crispy on the outside, but tender and cooked thru
9. During last 5 minutes of cooking, finely chop about 1/4 cup of flat leaf parsley leaves
10. Toss roasted potatoes and carrots w/ parsley when cooked, plate and serve