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