MARJORAM ROASTED POTATOES AND BABY CARROTS
This is an easy recipe and easy clean up if you cover baking pan with foil. Adds a little flavor crispness to vegetables, an alternative to steamed.
Provided by Rhonda O
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425° Wash potatoes and baby carrots. I chose to peel the potatoes ( your choice ) Cube potatoes, leave carrots whole.
- 2. Add vegetables to a bowl, add 2 Tbsp. cooking oil add spices. Toss to coat.
- 3. Drizzle the rest of the cooking oil on a baking pan. Add vegetables. Place in oven to roast. Turn over vegetables using tongs after 10 to 15 minutes. Roast for 20 to 25 minutes.
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Hany Hesham
[email protected]Easy and delicious! I used fresh marjoram from my garden and it was amazing.
Md Sanoarul Islam
[email protected]This recipe is a great way to use up leftover roasted potatoes and carrots. I added some chopped bacon and crumbled feta cheese to make it a complete meal.
M Pani
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The marjoram really makes the dish.
Tomas Kennedy
[email protected]This is a great recipe for a quick and easy side dish. I love the combination of marjoram and roasted vegetables.
Ricky Sabalboro
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor of the marjoram.
Nevaeh Gould
[email protected]I'm not a big fan of roasted vegetables, but I thought I'd give this recipe a try. I was pleasantly surprised! The marjoram added a subtle flavor that really complemented the vegetables.
Hale family
[email protected]This is a great way to use up leftover roasted potatoes and carrots. I added some chopped bacon and crumbled feta cheese to make it a complete meal.
Haylie Rentschler
[email protected]Not bad, but I think I would have preferred it with a different herb, like thyme or rosemary.
Anelisiwe Elihle
[email protected]I'm always looking for new ways to cook vegetables and this recipe definitely fits the bill. The marjoram adds a nice touch of flavor and the roasted vegetables are perfectly cooked.
Jeremy Ryan (JCR Jryan)
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor of the marjoram.
Filipek Biznes
[email protected]This is a great recipe for a quick and easy side dish. I love the combination of marjoram and roasted vegetables.
Lydia Mensah
[email protected]I'm not a big fan of marjoram, but I thought I'd give this recipe a try. I was pleasantly surprised! The marjoram added a subtle flavor that really complemented the roasted vegetables.
Sohan Ahmed
[email protected]This dish was a disappointment. The marjoram was overpowering and the vegetables were bland.
Sjhdije Jdjejjc
[email protected]The potatoes were a bit too crispy for my taste, but the carrots were perfect. I'll try roasting the potatoes at a lower temperature next time.
Basanti Bhusal
[email protected]Not bad, but not amazing either. I think I'll stick to my usual roasted potato recipe.
Collis Waldron
[email protected]This recipe is a great way to use up leftover roasted potatoes and carrots. I added some chopped bacon and crumbled feta cheese to make it a complete meal.
MH Himel
[email protected]Easy and delicious! I used fresh marjoram from my garden and it was amazing.
ATOORO BAADII
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The marjoram really makes the dish.
Leader Lama
[email protected]These roasted potatoes and baby carrots were a hit! The marjoram added a unique and flavorful touch, and the vegetables were perfectly roasted - crispy on the outside and tender on the inside.