Five-Herb Roasted Carrots and Potatoes
Source of Recipe
Source: Midwest Living
List of Ingredients
Nonstick spray coating
2 pounds tiny new potatoes
3 medium carrots, peeled and cut into bite-size pieces
2 tablespoons snipped fresh chives
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh Italian parsley or regular parsley
2 teaspoons snipped fresh rosemary
1 teaspoon snipped fresh sage
3 cloves minced garlic (optional)
2 tablespoons butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 fresh basil leaves, cut into thin slivers
Fresh basil sprig (optional)
Recipe
1. Spray a 13x9x2-inch baking pan* with nonstick coating and set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place in prepared pan. Add the cut-up carrots.
2. In a small bowl, combine chives, oregano, parsley, rosemary, sage, garlic (if you like), butter, and oil. Drizzle mixture over the potatoes and carrots; toss. Sprinkle with salt and black pepper.
3. Cover with foil. Bake in a 400 degree F oven 30 minutes. Stir potatoes. Bake, uncovered, 15 to 20 minutes more or until potatoes are tender. Garnish with basil, if you like. Makes 6 to 8 servings.
*Note: You also can prepare this dish on the grill. To grill, tear off two 22x18-inch pieces of heavy foil. Make a double thickness of foil that measures 22x18 inches. Place potatoes in center of foil; drizzle herb mixture over potatoes and sprinkle with salt and black pepper. Bring up two opposite edges of the foil and seal with a double fold. Fold the remaining edges to completely enclose the potatoes, leaving space for steam to build. Place the foil packet on the rack of an uncovered grill directly over medium** to medium-hot heat for 35 to 45 minutes or till the potatoes are tender, turning packet after 20 minutes.
**Note: For medium heat, you should be able to hold your hand over heat at the height of the food for 4 seconds. For medium-hot, it's 3 seconds.
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