Roast new potatoes and carrots with herb butter
Seasonal baby potatoes and carrots are roasted until tender and browned, then tossed in a buttery sauce loaded with freshly chopped parsley, oregano and tarragon.
Per serving: 255kcals, 17.9g fat (6.6g saturated), 22.6g carbs, 4.8g sugars, 3.7g protein, 5.9g fibre, 0.167g sodium
|
Prep: Cook: |
15 minutes 25 minutes |
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| Difficulty: | Easy | |
| Serves: | 6-8 portions |
| Ingredients |
|---|
| 900g baby potatoes, scrubbed and halved lengthwise |
| 800g baby carrots, peeled |
| 1-2 tbsp olive oil |
| Salt and black pepper |
| For the herb butter: |
| 80g butter, melted |
| 60ml olive oil |
| 1 tbsp fresh parsley leaves, chopped |
| ½ tbsp fresh oregano leaves, chopped |
| ½ tbsp fresh tarragon leaves, chopped |
directions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Bring a large pot of water to a boil over a high heat. Add the potatoes and cook for five minutes until just barely tender when pricked with a fork. Drain well and return the pan to the heat for 30 seconds to allow the potatoes to steam dry.
- Spread the potatoes in a single layer on a large rimmed baking tray. Add the carrots. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss to coat evenly.
- Place in the oven for 20-25 minutes, tossing halfway through, until the potatoes are golden brown.
- In a bowl, combine all of the ingredients for the herb butter.
- Transfer the vegetables to a large bowl and add the herb butter. Gently toss to coat the vegetables evenly. Serve warm.
