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Wednesday, December 24, 2008

Rainbow Roasted Potatoes & Carrots

Merry Christmas Eve!

Every Christmas Eve the Friedrichs side of our family treks out to Needham for a Christmas celebration. Growing up, Christmas Eve was almost a bigger deal than Christmas day. (Probably because it came a day earlier and we used up all our excitement on the 24th.) This year we had Emily home from New York and Peter home from Germany, yippee! In keeping with our 2008 alternative Christmas, Sarah and I stole Christmas Eve dinner from my dad and decided to take over the cooking.

These colorful roasted potatoes and carrots look as good as they taste (or taste as good as they look?). The three different kinds of potatoes - red, yellow, and purple - with the bright orange carrots are amazingly colorful for things that grow in the dead of winter. I tossed them in olive oil and fresh rosemary and roasted them until they were crispy and delicious.

Mixed, multi-color potatoes
Fresh rosemary
Extra virgin olive oil
Red pepper flakes

Preheat the oven to 425.

Cut the potatoes and carrots into bite-sized pieces. You want them to be similar enough in size that they cook in roughly the same amount of time.
Chop the rosemary and toss with the potatoes, olive oil, and salt.
Roast the potatoes/carrots until tender and crispy on the outside, tossing once mid way through.

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