Roasted Potatoes and Carrots

Small red potatoes

Baby carrots

Minced garlic (I buy the jarred kind)

Olive oil

Salt

Pepper

Clean and cut your small potatoes into quarters (I leave the skins on) and cut your baby carrots in half and toss into a bowl. Add just enough olive oil to coat your veggies and add in 1 to 2 minced garlic cloves. (According to my jar of garlic, 1/2 teaspoon is equal to 1 clove of garlic) Salt and pepper to taste. Toss all ingredients to coat and dump into a foil lined cake pan and spread out so the veggies are not piled on top of eachother. (The foil is just for easy cleanup)

I like to top my pan with another piece of foil, leaving the edges open on each end to let out a little bit of the steam buildup.

Like this:

Bake at 400' for approx. 90 minutes. I like to pull them out halfway through the cooking time and stir them around just to make sure that they aren't sticking to the bottom of the pan. Plus, it moves the veggies around so that all sides of the potatoes can get they yummy light brown color.