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
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.
Recipe by Kristy Denney at https://boysahoy.com/roasted-rosemary-garlic-carrots-potatoes/