Getting ready for Christmas and need some ideas for healthy sides. This is a winner for me. This says alot as I normally do not like cooked carrots but really enjoy this. You can make it vegetarian or with crumbles of bacon (yum!).
What you need:
2 bunches of colorful carrots
10 Fingerling Potatoes cut in halves
1 Tbs. of Olive Oil
1 Tsp. Rosemary
3 cloves of garlic minced
Salt and Pepper
Optional- Chopped Bacon
Preheat oven to 425 degrees
Peel all the carrots. I keep the tops (for show to be honest), but you can certainly chop these off. Cut the potatoes. Place the carrots and potatoes in a large bowl and mix olive oil, rosemary, garlic, salt, and pepper. Place carrots first in the baking pan and put the potatoes on top. Roast for 1 hour and 15 minutes.
While this is roasting, I also cooked two pieces of bacon. I like to bake my bacon. Put on a baking sheet with parchment paper. Put in the oven for 15 minutes. When cooked, chop up for your bacon bits.
When the time is up on the carrots- double check all the carrots with a knife to ensure fully cooked (should be easy to put the knife thru each carrot). Put back in the oven if needed. I like mine cooked for a while- just be careful not to burn.
Top with Bacon and Serve.