I have watched Ina Garten on Food Network so many time make roasted potatoes and carrots. She shows you how simple and easy they are to make. I like it when she says "they have an earthy taste". That means to me that the potatoes and carrots taste fresh and flavorful. That is just what these reminded me of when we ate them along with the Pork Chops and Caramelized Onion.
Herb Roasted Potatoes and Carrots
3 large potatoes
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Cube the potatoes 1 inch thick. Toss both of them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20-30 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
Note: If you use these roasted vegetables in a soup cut the cooking time to 15-20 minutes and cook until brown but still firm.