Sweet Roasted Carrots and Red Potatoes With Rosemary
By: Kristi Rimkus
Published: Wednesday, October 6, 2010 - 6:46am

Ingredients




2 cups red potatoes, cubed into small pieces
2 cups carrots, thinly sliced
1 tablespoon rosemary
1/2 tablespoon olive oil
2 tablespoons chives, finely chopped

Preparation

1 Preheat oven to 450. 2 Toss ingredients, excluding chives, together. 3 Line a cookie sheet with foil and spray with olive oil cooking spray. 4 Spread potatoes and carrots onto cookie sheet and bake for 20 minutes until tender and lightly browned.

About


This recipe works well with any root vegetable. I'll often add rutabaga and parsnips.