Roasted Baby Potato Trio and Heirloom Carrots – Fustini's Oils & Vinegars
Roast a colorful trio of baby potatoes and heirloom carrots with Fustini's Rosemary olive oil for a flavorful side dish. Enjoy!
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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
- pepper
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