These Roasted Rosemary-Garlic Carrots and Potatoes are the easiest side to add to dinner + my kids actually eat them! I love feeding the boys potatoes because I swear they keep them full longer. And the little baby potatoes are perfect for kiddos! These would be a perfect side for your Easter meal this Sunday too! Seriously, just toss whole baby carrots, baby potatoes (halved), some olive oil, rosemary, garlic salt, and a little sat + pepper together, spread it all out on a baking sheet and roast, baby, roast!
I have no idea what we are eating for Easter yet…but these will likely be served on the side!
Roasted Rosemary-Garlic Baby Carrots + Potatoes
Ingredients
1 1/2 lbs baby potatoes (halved)
16 oz whole baby carrots (TJ's has the perfect sized bag)
2-3 tbs extra virgin olive oil
1 tbs rosemary herbs (fresh or dried)
1 1/2 tsp garlic
salt and pepper to taste
Instructions
Place the baby carrots and potatoes in a large bowl. Drizzle with olive oil and toss to coat (add a little more if needed). Sprinkle with rosemary, garlic, salt and pepper and toss.
Spread the veggies out on a baking sheet lined with foil.
Give a little extra sprinkle of rosemary + garlic over the top of veggies.
Roast at 425 for 25-30 minutes or until carrots are fork tender.
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