Tangy Roasted Potatoes & Carrots.
These roasted potatoes and carrots are super yummy and easy. They have a tangy and robust flavor and would compliment any meal nicely. Must try, must eat!
- 2 lbs baby dutch yellow potatoes, quartered into bite sized pieces
- 1 1/2 cups carrots, diced
- 1 large handful basil
- 1/4 cup apple cider vinegar
- 3 tbsp olive oil
- 1 shallot, diced
- 1 tbsp fresh garlic, chopped
- garlic salt/black pepper
In the food processor, add the basil, vinegar, garlic and olive oil. Pulse 2-3 times to blend and lightly chop the basil.
Add the potatoes, carrots, and shallot into a roasting pan and pour the dressing over them and toss so the carrots and potatoes are coated evenly. Season with a dash of garlic salt and black pepper and cook in a 400 degree oven for about 40 minutes, or until the potatoes are browned.