Directly from Deb Perelman’s, ‘The Smitten Kitchen Cookbook’, this is another easy way to fancifiy your sides to go with your favorite roast – enjoy!

Roasted Fingerling and Carrot Coins

2 lbs. fingerling potatoes, cut in to 1/2-inch ‘coins’Roasted Fingerling and Carrot Coins

2 lbs. large carrots, cut in to 1/2-inch ‘coins’

1/4 c. olive oil

1 1/2 t. kosher salt

freshly ground pepper

2 + T. chopped fresh parsley, dill or your favorite herb

Preheat the oven to 400 and line 2 large baking sheets with parchment or generously oil glass pans with olive oil – (you’ll probably get more crispy bits this way).  Spread out the potatoes and carrots, drizzle with 1/4 cup of olive oil, sprinkle them all with the salt and a good grinding of pepper and roast for 20 minutes.  Use a large spatula to flip the vegetables and then roast for another 10 to 20 minutes, until both carrots and potatoes are tender, and hopefully a bit crisp.  Remove from the oven, season as needed with more salt and pepper and liberally sprinkle on your herbs before serving.

Print Friendly, PDF & Email
(Visited 713 times, 1 visits today)