Roasted Fingerling Potatoes and Carrots*
1 lb. fingerling potatoes, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
3 Tablespoons olive oil
Salt and freshly ground black pepper
Chopped flat leaf parsley (or dill)
Preheat oven to 425.
On a large baking sheet, toss together the potatoes, carrots, olive oil, and a large pinch of salt and pepper until the vegetables are evenly coated. Spread the vegetables in a single layer and roast until the vegetables and fork tender and beginning to brown, 20 to 25 minutes. Garnish with the parsley and serve immediately. Serves 6 to 8.
*Adapted from Williams-Sonoma, “Roasted Fingerling Potatoes and Carrots”