Sticks and Stones

Name: Sticks and Stones
Yield: 4
Ingredients: 2 large carrots, peeled; 2 cups baby Yukon Gold potatoes; 2 tsp olive oil; 1 tsp chopped rosemary, or thyme; 1/4 tsp freshly cracked black pepper; 1/4 tsp coarse salt

Makes4 servings

Ingredients

2 large carrots, peeled
2 cups baby Yukon Gold potatoes
2 tsp olive oil
1 tsp chopped rosemary, or thyme
1/4 tsp freshly cracked black pepper
1/4 tsp coarse salt

Instructions

Cut carrots into 3 x ½ in (9 x 1.5 cm) sticks. Arrange in a single layer on a foil-lined baking sheet with potatoes. Drizzle with oil and sprinkle with rosemary and pepper.
Roast in a 400ºF (200ºC) oven, turning once, until vegetables are tender and golden. Remove from oven and sprinkle with salt while hot. Tip: Do not add salt before roasting or potatoes will not get crisp. Serve warm.

This article was originally published on Oct 01, 2007

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