Ingredients
- 2 to 3 pounds potatoes (red potatoes, peeled and cut into about 2-inch pieces or can use a mixture or red potatoes and sweet potatoes)
- 3 carrots (large thick carrots, peeled and sliced into large chunks)
- 1 garlic bulb, peeled one whole bulb, separated into cloves, then quartered do not finely mince)
- 1/3 cup oil ( olive oil, you can use more or less)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
How to Make
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Step 1: Preheat oven to 400 degrees F, then set oven rack to lowest position,
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Step 2: Prepare a large non-stick baking sheet (you can line with foil and spray the foil liberally with cooking spray).
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Step 3: Pat dry the veggies well with a paper towel and place in a large bowl.
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Step 4: In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
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Step 5: Pour over the veggies and toss to coat with a wooden spoon or clean hands.
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Step 6: Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
We hope you enjoy this recipe!
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