45 Min

• 4 Carrots, cut into ½-inch rounds
• 1 lb Red Norland Potatoes, halved or quartered, depending on size
• 3 Tbsp Olive Oil
• 2 cloves Garlic, minced
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 tsp dried Oregano
• Sea Salt and Pepper
• Fresh parsley, chopped, for garnish

Preheat oven to 425°F (220°C).

In large mixing bowl, combine sliced carrots and potatoes.

In small saucepan, heat olive oil over low heat. Add minced garlic, dried thyme, rosemary, and oregano. Stir continuously 1-2 minutes until herbs are fragrant. Be careful not to burn garlic. Pour herb-infused oil over carrots and potatoes and toss until vegetables are evenly coated.

Sprinkle sea salt and pepper over vegetables, adjusting to taste. Mix well to ensure even seasoning. Spread seasoned carrots and potatoes in single layer on prepared baking sheet, ensuring they are not crowded. 

Place in preheated oven and roast 30-35 minutes or until vegetables are golden brown and crispy, flipping halfway through to ensure even cooking. Garnish with fresh parsley before serving.