Roasted Fingerling Potatoes and Carrots
Simple roast potatoes and carrots are elegant enough for entertaining when you choose pretty rainbow-colored baby carrots and garnish the dish with a sprinkling of chopped fresh flat-leaf parsley or other herbs.
- 1 lb. (500 g) fingerling potatoes, halved lengthwise
- 1 bunch rainbow baby carrots, trimmed and halved lengthwise
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 425°F (220°C).
On a large baking sheet, toss together the potatoes, carrots, olive oil and a large pinch each of salt and pepper until the vegetables are evenly coated. Spread the vegetables in a single layer and roast until the vegetables are fork-tender and beginning to brown, 20 to 25 minutes. Garnish with the parsley and serve immediately. Serves 6 to 8.
Williams-Sonoma Test Kitchen