Roasted Potatoes and Baby Carrots With Garlic

READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    lbs red potatoes, peeled and cut into about 2-inch pieces
  • 5 -6
    cups baby carrots (can use more or less)
  • 4 -8
    garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
  • 13
    cup olive oil (you can use more or less)
  • 2
    tablespoons coarse salt (or to taste)
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DIRECTIONS

  • Dry the veggies well with a paper towel and place in a large bowl.
  • Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
  • In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
  • Pour over the veggies and toss to coat with a wooden spoon or clean hands.
  • Set oven to 400 degrees F.
  • Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
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