600g young carrots (roughly sliced)
600g young potatoes (cubed)
sea salt to taste
4 tbs olive oil
small handful of fresh rosemary leaves
Season vegetables with olive oil, freshly ground pepper, salt to taste and bake on non stick baking tray for about 40-50 minutes at 180°C (356°F), in half time you can turn on also grill.
Serve 4 people as a side dish.
- Rosemary can be replaced with thyme.
- For rustic look use whole baby potatoes and carrots chopped coarsely to be the same size with potatoes.