Sticks and Stones


  • Makes4 servings


  • 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


  • 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

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.