Potatoes & Carrots

When you have a lot of potatoes and a few baby carrots and don’t want to mess with something fancy…. this is for you!  You can use whatever extra spices you want.  I am normally spice happy with things, but there’s something about the relaxed buttery salt & pepper flavor that I need every now and then.  Probably reminds me of home cookin’. 🙂

Potatoes & CarrotsBaked Potatoes & Carrots

  • 3-4 potatoes thinly sliced
  • a handful of baby carrots sliced
  • 1/4 cup sliced onions
  • 1-2 tablespoons olive oil
  • salt
  • black pepper
  • grated parmesan cheese

Preheat oven to 400 degrees.  Generously grease a baking sheet with butter (or spray it if you’re all awesome and get the cool spray on stuff to save time).  Spread your veggies on the tray and drizzle with olive oil.  Use a spatula to flip them around and evenly coat.  Season with salt and pepper (I went pretty heavy with the salt as the potatoes really soak it up).  Stick the pan in the oven for 10-12 minutes.  Take them out, flip them around a little to ensure even baking and to keep things from getting too crispy.  At this point, I shook some parmesan cheese on everything because WHY NOT?!  It is the best ever topper for veggies!  Turn the oven up to 425 and put the pan back in for another 10-12 minutes.  Depending how thinly you cut things up (and your oven), you might need to do another few minutes to get them the way you want them.  We prefer ours slightly crisp on the outside and tender on the inside.  Do what works for you.  When you consider them done, give them another light sprinkle of parmesan and salt as needed.  I find that a quick shake of salt before serving really helps. 🙂

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