Rainbow Carrots and Potatoes
Spring is finally in the air here in Texas and this lady is excited! As someone who has lived in Colorado and Massachusetts, I know Texan Winters are nothing, but dang, this season has been long and cold. I know I have totally lost my edge, 30s and 40s about killed me, I blame being a parent for my softness. I need my kids to be outside and playing!
Back to food - Easter is upon us in just over a week, and I have a beautiful and easy side dish for the big day. These carrots and potatoes just scream Spring and I wouldn't want it any other way. We will be having these little babies alongside our traditional Roast Lamb and a kale strawberry salad. These carrots and potatoes are perfect to bring along to family and friend's homes; vegan, paleo, Whole30, veggies kids actually eat, and dead simple to get together.
Rainbow Carrots and Potatoes
- 1 lb rainbow baby carrots
- 1 1/2 pound tri-color mini potatoes
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Parsley and Chives chopped for topping (optional)
- Preheat the oven to 425
- On a sheetpan, toss the carrots, potatoes, olive oil, salt, garlic, and pepper.
- Roast for 35-40 minutes. Plate and sprinkle herbs over the top if you want