Five-Herb Roasted Carrots and Potatoes

Name: Five-Herb Roasted Carrots and Potatoes
Yield: 6 to 8 servings
Ingredients: Nonstick spray coating; 2 pounds tiny new potatoes; 3 medium carrots, peeled and cut into bite-size pieces; 2 tablespoons snipped fresh chives; 1 tablespoon snipped fresh oregano; 1 tablespoon snipped fresh Italian parsley or regular parsley; 2 teaspoons snipped fresh rosemary; 1 teaspoon snipped fresh sage; 3 cloves minced garlic (optional); 2 tablespoons butter, melted; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 fresh basil leaves, cut into thin slivers; Fresh basil sprig (optional)

Five-Herb Roasted Carrots and Potatoes was pinched from <a href="http://www.midwestliving.com/recipe/vegetables/five-herb-roasted-carrots-and-potatoes/" target="_blank">www.midwestliving.com.</a>

INGREDIENTS

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Nonstick spray coating

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2 pounds tiny new potatoes

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3 medium carrots, peeled and cut into bite-size pieces

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2 tablespoons snipped fresh chives

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1 tablespoon snipped fresh oregano

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1 tablespoon snipped fresh Italian parsley or regular parsley

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2 teaspoons snipped fresh rosemary

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1 teaspoon snipped fresh sage

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3 cloves minced garlic (optional)

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2 tablespoons butter, melted

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2 tablespoons olive oil

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1/2 teaspoon salt

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1/4 teaspoon freshly ground black pepper

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4 fresh basil leaves, cut into thin slivers

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Fresh basil sprig (optional)

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