2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
2 tablespoons coarse salt (or to taste)
Instructions
Dry the veggies well with a paper towel and place in a large bowl.
2
Prepare a large non-stick baking sheet, you can line with foil and
spray the foil liberally with cooking spray.
3
In a small bowl combine olive oil, chopped garlic, coarse salt and
black pepper; mix well to combine.
4
Pour over the veggies and toss to coat with a wooden spoon or
clean hands.
5
Set oven to 400 degrees F.
6
Roast in oven for about 30 minutes or until the potatoes are fork-
tender, tossing occasionally with a spatula (might take more or
less time depending on the size of potatoes).
Serving
Suggestions
Serving Size 1, Serves 6, Calories 252
Originally Submitted
10/24/2012
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