Monday, March 7, 2011

Oven Roasted Red Potatoes and Carrots

It's so great to have a few side dishes that are really simple to make. This is another one of those dishes that doesn't require exact measurements (as you can see by the lack of amounts in the ingredients list). I like to measure the ingredients in this recipe, as my mother would say, "by gosh and by golly". What a silly phrase. But it just kinda seems to makes sense. You basically just want to sprinkle your way through the herbs listed in the ingredients. Sprinkling will do the trick.

After making this, you'll be one step closer to having another hearty, easy side dish in your arsenal.

Adapted from


2 pounds red potatoes, cut into one-inch pieces
1 cup baby carrots
1/3 cup olive oil


Preheat oven to 450 degrees.

Spread potatoes and carrots in a baking dish. Coat generously with olive oil. Sprinkle vegetables with oregano, parsley, garlic, salt, and pepper.

Bake for 40 minutes, stirring halfway.

Add some steak or chicken and enjoy a delicious, hearty meal.

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