I can’t get enough of these roasted potatoes and carrots. They’re an easy dinner recipe or great for family gatherings. You can even serve them for Super Bowl Sunday as a game snack with some dip like sour cream and onion. Watch them disappear!

INGREDIENTS:
1 lb ( .45 kg) carrots
1 lb (.45 kg) potatoes (I used baby Yukon gold potatoes)
2 tbsp (30 ml) beef tallow or avocado oil
1 handful fresh rosemary or any other herbs you like
Sea salt and white pepper to taste
Optional additional seasoning: onion powder, garlic powder, paprika, chili powder etc.

INSTRUCTIONS:
Preheat oven to 200°C/180°C fan/gas 6.
Either scrub the carrots thoroughly or peel them.
Top and tail the vegetables, then halve or quarter them lengthways.
Bring a large pan of salted water to the boil.
Add the carrots and boil for 5 minutes.
Drain the vegetables in a colander.
Toss the carrots in a large roasting tin with the oil and season to taste.
Roast the carrots for 3040 mins.
Serve immediately as a side dish.

#roastedpotatoesandcarrots