Farmer’s Market Red Potatoes, Baby Carrots and Rosemary fresh from the herb garden. This is one of my favorite side dishes, quick & tasty! Goes great with chicken or beef, tonight its grilled chicken at our house…
What you’ll need:
- 2 medium red potatoes
- handful of baby carrots
- 1 tbsp of olive oil
- 1 sprig of rosemary, minced
- sea salt
- black pepper
- 1 medium clove of garlic, minced
Pre-heat oven to 425 degrees. Wash red potatoes, dice into half-inch think pieces. Cut baby carrots in half lengthwise. Toss in baking dish with salt and pepper to taste, olive oil, garlic and rosemary. Place in pre-heated oven for 30 minutes tossing after 15 minutes to cook evenly.
Serve hot with your favorite protein and a glass of wine!
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Published by cooksomethingrva!
I am starting this blog in hopes to inspire a little cooking, fresh foods eating and urban gardening in the Richmond, VA area. I fell in love with cooking a long long time ago and urban/container gardening last spring and summer when I planted my first container garden and ate the resulting bounty.
I did not have the ability to plow a plot of land. I started researching container and square foot gardening. As it turns out, there are quite a few veggies and herbs the not only do well in containers but thrive.
On this site I am going to provide as much info, recipes, how to’s and as many photos of our gardening, cooking, most importantly EATING and hopefully inspire you to COOK SOMETHING!!
Brandy Hardy
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