Roasted Rosemary-Garlic Carrots and Potatoes | Boys Ahoy

Roasted Rosemary-Garlic Baby Carrots + Potatoes


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