Gluten-Free and Vegan Holidays by Jennifer Katzinger

Author:Jennifer Katzinger
Language: eng
Format: epub, mobi, pdf
ISBN: 9781570617867
Publisher: Sasquatch Books

Rosemary Roasted Carrots and New Potatoes

On a chilly spring day such as Saint Patrick’s, this dish is sure to satisfy. Crispy on the outside and tender on the inside, the potatoes, intermingled with fresh rosemary and the sweetness of roasted carrots, are oh so enjoyable.

1 pound new red potatoes (about 10 small), halved

½ pound carrots, peeled and cut diagonally into ½-inch pieces

¼ cup canola oil

3 tablespoons minced fresh rosemary

4 cloves garlic, minced

1 teaspoon sea salt

½ teaspoon freshly ground pepper

1. Preheat the oven to 400 degrees F.

2. Combine all the ingredients in a large bowl and toss well to coat the potatoes and carrots with the seasonings and oil. Pour the contents of the bowl onto a large baking sheet and roast the vegetables for about 50 minutes, or until the exteriors are crisp and the interiors can be easily pierced with a fork. (Halfway through cooking, using tongs or a spatula, turn the potatoes and carrots so that they brown evenly.) Transfer to a serving bowl and season to taste with additional salt and pepper.

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