Roasted potatoes and carrots with rosemary
- Nadia Kawash
- Sides
Ingredients:
- Peeled potatos
- Peeled baby carrots, or chopped in half
- Rosemarry sprigs, as many as you like
- Garlic with their skin, banged slightly
- Olive oil
- Salt and fresh black pepper
Preparation:
- Preheat oven to 400C
- Place all the vegetables in a roasting pan.
- Add the garlic
- Pour a little olive oil
- Place in the oven, and bake until roasted.
