|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 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.
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