MARJORAM ROASTED POTATOES AND BABY CARROTS
This is an easy recipe and easy clean up if you cover baking pan with foil. Adds a little flavor crispness to vegetables, an alternative to steamed.
Provided by Rhonda O
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425° Wash potatoes and baby carrots. I chose to peel the potatoes ( your choice ) Cube potatoes, leave carrots whole.
- 2. Add vegetables to a bowl, add 2 Tbsp. cooking oil add spices. Toss to coat.
- 3. Drizzle the rest of the cooking oil on a baking pan. Add vegetables. Place in oven to roast. Turn over vegetables using tongs after 10 to 15 minutes. Roast for 20 to 25 minutes.
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Clifton Gerber
[email protected]This recipe is a great way to use up leftover potatoes and carrots. It's also a healthy and delicious side dish for any meal.
haleemah nakyeese
[email protected]I've made this recipe several times and it's always a hit. The marjoram adds a really nice flavor to the vegetables.
River Diaz
[email protected]This recipe is a keeper! It's easy to make, delicious, and a great way to get your kids to eat their vegetables.
Faisal Abbasi
[email protected]I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make side dish.
Dorothy James Cisco
[email protected]This recipe is a great way to use up leftover potatoes and carrots. It's also a healthy and delicious side dish for any meal.
Sayed Musa
[email protected]I've never roasted vegetables with marjoram before, but I'm glad I tried it. It's a great way to add a little something extra to a classic dish.
Bavly shang
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor of the marjoram.
Dark Boss np
[email protected]I'm not a fan of carrots, but I loved them in this recipe. The marjoram and roasting really brought out their sweetness.
Imaobong Ekang
[email protected]This was my first time roasting vegetables with marjoram and I was really impressed. The herb added a subtle but delicious flavor to the potatoes and carrots.
Winnie Evans
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The marjoram really makes the dish special.
Suresh Giri
[email protected]These roasted vegetables were a great side dish for my grilled chicken. They were simple to make and very flavorful.
MUEEZ AWAN
[email protected]I found that the marjoram overpowered the other flavors in the dish. Next time, I would use less of it or omit it altogether.
Brihanna Eze
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more salt and pepper, or using a different herb like rosemary or thyme.
Bay Chadwick
[email protected]The roasted potatoes were crispy on the outside and fluffy on the inside, and the carrots were tender and flavorful. I will definitely be making this recipe again.
Javin
[email protected]I'm not a huge fan of marjoram, but I was pleasantly surprised by how well it paired with the potatoes and carrots. This recipe is a keeper!
Kent Jones
[email protected]My family loved this recipe! It was easy to make and the vegetables were perfectly roasted.
Ameen k Khaskheli
[email protected]These roasted potatoes and carrots were a hit at our dinner table! The marjoram added a unique and flavorful twist to the classic recipe.