February 2nd. Groundhog Day, when we wait for Punxsutawney Phil to let us know if we will have six more weeks of winter or not. I always thought about making it a tradition to watch the movie “Groundhog Day”, starring Bill Murray, on the first of February. I never did make the tradition stick, but there is a quote that always has stuck with me from this movie.

Phil: Something is… different.
Rita: Good or bad?
Phil: Anything different is good.

Anything different is good. This could be true for so many things from a slight change in your home to a major change in your career and lifestyle. I am not one to look for change often. I like things just so, but when I am ready to make changes, I put alot of thought into it. They usually aren’t major changes, I am very happy with my life. I might choose to paint every room in my house and get new curtains or buy a new piece of furniture. Or, oh my gosh, perm my hair!

Recently though, my husband and I have really been trying to change our diets and to get ourselves a bit more healthy. One way we are doing this is by eating more fresh vegetables. He and I are both picky about which vegetables we will eat, but by flavoring the ones we do like differently from time to time, it helps us keep on track and feel like we are still getting a good variety of flavor.

This recipe is one of our favorites. We usually stick to the recipe, but once in a while we add some fresh green beans or a little onion. It makes eating healthy easier!


Roasted Potatoes & Carrots with Herbs

This is such a fun recipe. Play with flavor and colors by using red and yellow potatoes and tri-colored carrots. You can also add different vegetables to this such as fresh green beans or onions.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1/2 lb baby potatoes halved
  • 1/2 lb carrots peeled and chunked
  • 2 tbsp olive oil
  • 1 tbsp Mariposa Farms Fresh Rosemary chopped
  • 1 tbsp Mariposa Farms Fresh Thyme chopped
  • 1 tsp kosher salt
  • 1 tbsp Mariposa Farms Fresh Italian Flat Parsley


  • Preheat oven to 425.
  • Place potatoes and carrots on a large baking sheet. Drizzle with the olive oil. Add herbs, salt and pepper. Toss to coat.
  • Bake for 30 minutes, stirring after 15 minutes.
  • Place in serving dish and top with fresh parsley.