Name: Roasted Purple Potatoes and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2-3 purple potatoes (they are fairly small), cut into 1 inch cubes; 2-3 carrots, cut into 1/2 inch slices; 1-2 tablespoons good olive oil; 1 teaspoon sea salt or kosher salt; 1/4 teaspoon freshly ground black pepper (or a few good cranks); 3-4 sprigs of thyme, stems removed and chopped; 1 sprig of rosemary, stems removed and minced

Description

Have you ever cooked with purple potatoes? If not, check your local store for these beauties. They are full of anti-cancer ingredients and may help fight against memory loss.

Ingredients

2–3 purple potatoes (they are fairly small), cut into 1 inch cubes
2–3 carrots, cut into 1/2 inch slices
1–2 tablespoons good olive oil
1 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper (or a few good cranks)
3–4 sprigs of thyme, stems removed and chopped
1 sprig of rosemary, stems removed and minced

Instructions

Preheat the oven to 425 degrees F.
Place all the cut vegetables in a single layer on a baking sheet. Drizzle them with olive oil, salt, pepper, thyme and rosemary. Toss well. Bake for about 20 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Keep an eye on them so they don’t burn.
Season with salt and pepper to taste and serve hot.