"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Carrots and Potatos Recipe

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This recipe for Roasted Carrots and Potatos, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Swartz-Koch
Added: Monday, January 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lbs carrots, peeled and cut into bite-size pieces
4 red potatoes, washed and cut into bite-size pieces
2 T. olive oil
1 tsp sea salts1 tsp chopped fresh rosemary
freshly ground pepper to taste

Directions:
Directions:
Preheat oven to 375F. Combine all ingredients in a large bowl, tossing well to coat. spread vegetables in a single layer in a baking dish and roast for about 40 minutes, turning over halfway through cooking time.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great with the Beef Tenderloin Steaks

 

 

 

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