Roasted Baby Potato Trio and Heirloom Carrots – Fustini's Oils & Vinegars

Ingredients

• 3 tablespoons Fustini's Rosemary olive oil, divided
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 ½ pound of assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
• 1 bunch of heirloom carrots, peeled
• 1 tablespoon fresh rosemary, minced
• salt and pepper to taste