Monday, October 22, 2012

Roasted Fingerling and Carrot Coins

Simple but really good.  You can always add some herbs to dress it up (try rosemary, sage, thyme, or parsley), but it's not at all necessary.  If you happen to have some fancy large crystal salt lying around (I know, most people don't), use it here.  I have some that my in-laws gave me for Christmas, 'artisanal' sea salt with large but delicate crystals.  I used it in this dish and it added a nice crunch here and there, a pleasant effect.

2 lbs fingerling potatoes, cut into 1/4-inch rounds (do not peel)
3-4 large carrots, peeled and cut into 1/4-inch rounds
Olive oil
Salt and pepper

Preheat the oven to 400 degrees.  Toss the potatoes and carrots together in a roasting pan and drizzle generously with olive oil (don't be shy on this!).  Sprinkle generously with salt and freshly ground black pepper to taste and toss to coat.

Roast for 30-40 minutes, stirring once or twice about halfway through, until the vegetables are tender and starting to crisp up a little bit in places.  Serve hot.

Serves about 6.

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