Here's another great roasted side dish for you, and another great thing to serve black garlic aoili.
This recipe is great for it's ease of creation, and the fact that roasted potatoes are a universally loved side dish. Now add some carrots, spices, and a dash of olive oil, and you have a tasty pan of hearty vegetables. Bonus if you have leftovers, these are great reheated the next morning and added in to a breakfast burrito or scrambled in to eggs.
Ingredients:
- 1 1/2 cups baby carrots, quartered
- 4 cups petite potatoes, quartered
- 2 tablespoons diced shallot
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon tarragon
- 1 tablespoon olive oil
- Preheat oven to 425°F . Spray a large baking dish with cooking spray and fill with potatoes.
- Drizzle with 1/2 tablespoon olive oil, stir to mix. Bake for 20 minutes.
- Remove from oven, add carrots, garlic, and shallots, drizzle with remaining olive oil and stir.
4.Add salt, rosemary, pepper, oregano, and tarragon. Stir to coat evenly with spices. - Bake until desired crispiness, for me I usually take them out when the carrots are soft, about 30 minutes of additional baking.
Serve as a side with your favorite entrees or as a snack with a yummy dip.