Roasted Fingerling and Carrot Coins
- 2 pounds (905 grams) fingerling potatoes, sliced into ½-inch “coins”
- 2 pounds (905 grams) large carrots (about 4 to 5), sliced into ½-inch “coins”
- ¼ cup (60 ml) olive oil
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons minced fresh dill, or herb of your choice
Instructions:
This recipe could become your new favorite side dish.
- Preheat your oven to 400 degrees. Generously coat two large baking sheets with olive oil. Spread the vegetables out on the prepared sheets and drizzle them with any remaining oil before seasoning them with salt and freshly ground black pepper. Roast for 20 minutes before using a large spatula to flip the vegetables.
- Resume roasting for another 10 to 15 minutes, until they are brown and crisp at the edges. The potatoes should be soft and tender inside, the carrots soft but not mushy.
- Remove from the oven. Season with additional salt and pepper if necessary, then sprinkle with fresh dill and transfer to a serving dish.