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Roasted Potatoes and Baby Carrots With Garlic Rea Recipe


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     Roasted Potatoes and Baby Carrots With Garlic Rea

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   50 min

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
2 tablespoons coarse salt (or to taste)

Dry the veggies well with a paper towel and place in a large bowl. 2 Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray. 3 In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine. 4 Pour over the veggies and toss to coat with a wooden spoon or clean hands. 5 Set oven to 400 degrees F. 6 Roast in oven for about 30 minutes or until the potatoes are fork- tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
Serving Suggestions
Serving Size 1, Serves 6, Calories 252

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