Roasted Rosemary Potatoes and Carrots

My produce items: Rosemary, Purple Carrots (yes, those carrots are from the previous box and yes, they are still good)

1 tablespoon of rosemary (pulled fresh off the stick)

1 tablespoon of dill weed

1 teaspoon of paprika

2 purple carrots

2 orange carrots

4 red potatoes

4 tablespoons of olive oil

Place olive oil in a pan and heat rosemary (it will brown a tiny bit).

Cut potatoes into inch wide pieces. Peel and slice carrots. Place on a baking sheet and coat with the olive oil/rosemary. Spinkle paprika and dill weed over top.

Bake for 50 minutes to 1 hour at 350 degrees.

Serves 2-3

Final Verdict: Awesomely good.

I love making roasted red potatoes with rosemary and dill weed. I've never made it with carrots before but it was delicious. The real treat was having fresh rosemary and the purple carrots that added a sweetness to the dish enhancing it. I've never had purple carrots before but they are an excellent addition to this dish. The fresh rosemary has a more powerful flavor than what you would normally get out of a spice jar so you can use less than a tablespoon if you don't want the flavor to be too powerful.