Author Bev Laumann shares a lovely recipe perfect for the fall or winter season for Rosemary roasted carrots and potatoes.
6 scrubbed new red potatoes
3 Tbsp. extra virgin olive oil
15 baby carrots, washed
1 tsp. dried rosemary, slightly crushed
1/4 tsp. powdered garlic
1/4 tsp. salt
dash of black pepper (optional)
1 tablespoon fresh chopped chives
Preheat oven to 400 degrees F. Cut potatoes in quarters (for large) or halves (for smaller ones). Add olive oil to a cast-iron or other all-metal skillet and heat. When the oil is hot, add the carrots and potatoes to the skillet and toss. Turn off the heat on the skillet. Add the rosemary, garlic, salt, and pepper if desired. Stir to coat.
Bake in the oven until potatoes are slightly soft, about 20 min. Remove from oven and add chives, stirring to coat. Return to oven for about 10 or 15 minutes more until potatoes and carrots are soft.
Note: If you don’t have a cast-iron skillet, you can use a rimmed cookie sheet or metal baking pan for baking the veggies. You can also use sweet potato chunks instead of the new red potatoes. If you do, microwave the sweet potato chunks on high for 1-1/2 minutes before adding to the skillet. Makes 3-4 servings