Labadie Recipe Database

Name Five-Herb Roasted Carrots and Potatoes Number of People 6 to List of Ingredients nonstick cooking spray 2 lbs. tiny new potatoes 3 medium carrots, peeled and cut into bite-size pieces 2 T. snipped fresh chives 1 T. snipped fresh oregano 1 T. snipped fresh parsley 2 tsp. snipped fresh rosemary 1 tsp. snipped fresh sage 3 cloves minced garlic, optional 2 T. butter, melted 2 T. olive oil 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 4 fresh basil leaves, cut into thin slivers Description Spray a 13x9x2-inch baking pan with nonstick spray and set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place in prepared pan and add carrots. In a small bowl, combine chives, oregano, parsley, rosemary, sage, garlic, butter and oil. Drizzle mixture over the potatoes and carrots; toss. Sprinkle with salt and black pepper. Cover with foil. Bake in a 400 degree oven for 30 minutes. Stir potatoes. Bake, uncovered, 15 to 20 minutes more or until potatoes are tender. Time 25 minutes prep plus 45 minutes baking Difficulty (1-5) 1 Notes Per serving: 231 calories, 9 g total fat, 10 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 1 g fiber Image