Monday, November 5, 2012

Roasted Carrots and Potatoes

After camping this weekend, I needed a quick dinner to throw together last night.  I had carrots and potatoes on hand and had recently seen a pin from my mother on Roasted Carrots and Potatoes.  I did not have dill, though, so I gave these my own twist.  They were some of the most delicious vegetables I have ever eaten!  Wow...  And so simple!  Just take a look...

4-5 large carrots
4-5 medium red potatoes
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
1 Tbsp lemon pepper seasoning (or any seasoning you like!)

Preheat oven to 400F.  Adjust rack to lower 1/3 of oven.

Peel carrots and trim tops and ends.  Make large finger-size carrots by cutting into thirds crosswise.  Then slice in half lengthwise, then lengthwise again for thicker pieces.

Scrub potatoes and remove any eyes.  Cut in half, then in thirds crosswise to make large pieces.

In a gallon plastic bag, add vegetables and remaining ingredients.  Shake well to coat.  Add additional lemon pepper if desired.  Spread over a rimmed baking sheet.

Bake for 40 minutes, tossing vegetables halfway through.  Remove from oven when they are beginning to brown.

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