I made these roasted potatoes and carrots are a great addition and accompaniment to New Year lunch meal. And these roasted potatoes and carrots they’re just as good and perfect served as a side dish with roast chicken.
Ingredients:
14-16 small gold yukon potatoes, peeled
400g earthbound organic carrots, peeled and cut diagonally into chunky pieces
5 garlic cloves, crushed
2 tbs chopped parsley and thyme
1 spring rosemary
1 lemon zest
salt and pepper
herb infused grapeseed oil
Preparation:
Ingredients:
14-16 small gold yukon potatoes, peeled
400g earthbound organic carrots, peeled and cut diagonally into chunky pieces
5 garlic cloves, crushed
2 tbs chopped parsley and thyme
1 spring rosemary
1 lemon zest
salt and pepper
herb infused grapeseed oil
Preparation:
1. Preheat the oven to 230°C. Meanwhile, bring a pot of water to a boil. When the water is boiling, add the potatoes and carrots cook for about 15-20 minutes or until they are completely tender.
2. Strain well the carrots and potatoes.
3. Sprinkle generously with herb infused grapeseed oil. To making herb-infused grapeseed oil, select the herbs of your choice.I used to make herb-infused grapeseed or olive oil are rosemary, thyme, sage, tarragon, oregano and Italian parsley, you can chopped them and add garlic crushed if you want. In a sauce pan and add the oil to it. Heat it over a low flame until the oil is completely hot. Turn off the heat and add the herbs and cool. Discard the herbs and place the oil in container.
4. Place the boiled carrots and potatoes into the baking dish. Sprinkle generously with salt, freshly ground black pepper, garlic and lemon zest.
5. Toss them well until evenly coated.
6. Bake these for 30 minutes until brown.
7. After 30 minutes, take them out from the oven. Add and sprinkle the herbs and torn the rosemary leaves into the roasted potatoes and carrots.
8. Add more herb infused grapeseed oil over the carrots and potatoes.
9. Put them back into the oven and bake for 15 minutes until crisp and serve straight away.
