Herb Roasted Potatoes and Carrots

Herb Roasted Potatoes and Carrots are fresh and flavorful.  The combination of potatoes and carrot are the perfect side dish with grilled meat.

I have watched Ina Garten on Food Network make these roasted potatoes and carrots many times. She shows you how simple and easy they are to make.

I like it when she says "they have an earthy taste." To me, that means the potatoes and carrots are fresh and flavorful.

 We ate them along with Pork Chops and Caramelized Onion.

Herb Roasted Potatoes and Carrots

3 large potatoes
4 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole.

Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)

Cube the potatoes 1 inch thick. Toss both of them in a bowl with the olive oil, salt, and pepper.

Transfer to a sheet pan in 1 layer and roast in the oven for 20-30 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Note: If you use these roasted vegetables in soup cut the cooking time to 15-20 minutes and cook until brown but still firm.