Roasted Potatoes and Carrots

Roasted Potatoes and Carrots

 

1 ¾ pounds small red, or yellow, potatoes, halved

1 ½ pounds carrots, cut into 3-inch pieces

1 diced onion

May add chestnuts

3 tablespoons olive oil

1 tablespoon honey

½ teaspoon dried oregano or rosemary

½ teaspoon salt

¼ teaspoon freshly ground black pepper

 

Preheat the oven to 400 degrees F (200 degrees C).

Precook potatoes by boiling them about 5 minutes before baking them. Drain potatoes.

Toss potatoes, carrots and onions in a large bowl with olive oil. Add honey, salt, oregano, and pepper; toss to coat. Spread onto a large-rimmed baking sheet.

Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

 

Done