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”