Rosemary vegetables from the oven

Ingredients for 4 servings:

• 8 m.-sized potatoes, waxy or mostly waxy
• 8 m.-large carrot(s)
• 3 tbsp olive oil
• 2 sprig(s) rosemary, or 1-2 tsp dried
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the potatoes and rinse with cold water. Peel the carrots. Halve the potatoes, quarter them if necessary, and cut the carrots into approximately 3 cm long pieces. Pluck the rosemary needles from the sprigs and mix them with the olive oil and the vegetables in a bowl. Preheat the oven to 220°C (top and bottom heat). Line a baking sheet with parchment paper, or use aluminum foil to form a baking dish (this will reduce the oiliness). Season the vegetables with salt and pepper, spread them on the baking sheet, and bake for about 30-40 minutes. We often serve this vegetable with chicken thighs or grilled dishes in the summer, but it also goes well with pan-fried meats or lamb.