Roasted Potatoes and Carrots with Italian Herbs

Ingredients

• 4 medium potatoes, peeled and cut into chunks

• 4 large carrots, peeled and cut into sticks or chunks

• 3 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven:
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare vegetables:
   In a large bowl, toss potatoes and carrots with olive oil, oregano, thyme, rosemary, garlic, salt, and pepper.

3. Roast:
   Spread vegetables in a single layer on the baking sheet. Roast for 35–40 minutes, tossing halfway through, until tender and golden brown.

4. Serve:
   Sprinkle with fresh parsley and serve warm.