Roasted Carrots & Roasted Potatoes

Original cookbook page 251

Two simple roasted vegetable recipes - perfectly seasoned carrots with crispy edges and golden roasted potatoes with crisp exteriors.

Ingredients

• FOR ROASTED CARROTS:
• 2 pounds carrots
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• A few grinds of pepper
• FOR ROASTED POTATOES:
• 2 pounds fingerling or baby potatoes
• 3 tablespoons olive oil
• 1½ teaspoons kosher salt
• A generous grinding of pepper

Instructions

1. FOR ROASTED CARROTS: Trim 2 pounds carrots and halve lengthwise. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread cut-side down on a rimmed baking sheet and roast at 425°F until browned around the edges and tender, 25 to 30 minutes.
2. FOR ROASTED POTATOES: Halve 2 pounds fingerling or baby potatoes. Toss with 3 tablespoons olive oil, 1½ teaspoons kosher salt and a generous grinding of pepper. Spread cut-side down on a preheated rimmed baking sheet and roast at 450°F, flipping once or twice, until well browned and crisp, 50 to 60 minutes.