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Saturday, January 30, 2016

Roasted Carrots and Potatoes

1/2 lb red potatoes, cut into cubes
1/2 lb carrots, cut into chunks about the size of the potatoes
3 - 4 Tbsp olive oil
1 tsp. Salt
1 Tbsp. Parsley
1 Tbsp. Paprika
1 tsp. Granulated garlic
1/4 c. Parmesan Cheese
Pinch Cayenne Pepper (optional)

Combine the potatoes and carrots in a 9x13 baking dish. 

Toss with just enough oil to coat the vegetable but not pool in the bottom of the pan. 
Combine the seasonings and sprinkle over the vegetables. Stir well to coat. 

Bake at 350 for 40 - 50 minutes, uncovered, until tender, stirring twice during cooking. 

They are done when the potatoes are tender all the way through and the carrots are mostly tender but still firm in the center.

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