Sticks and Stones

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4 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.