I made this side dish to go with my Balsamic Glazed Flank Steak. It was a meat and potatoes kind of night!

Everyone has olive oil, salt and pepper in their pantry. All you need to “shop” for are potatoes and carrots. Although, those are also popular fridge staples… so, maybe you can make these right now.

We loved these, here… check out Hubs spooning a big serving onto his plate…

I asked him to give me an “action” shot. He likes to humor me, so he slowlyyyy spooned. I think I’m going to get a shot like this more often. Poor Hubs, he has no idea I’m going to make him into a blog super star!

Easy Roasted Potatoes & Carrots

Ingredients

• 8 carrots, peeled and sliced into 5-6 inch strips
• 5-6 small potatoes, chopped (I used a mix of yellow, red and purple)
• 1/8 cup onion, chopped
• 3 tablespoons olive oil
• Salt and pepper

Directions

1. Preheat oven to 475 degrees. Line a baking sheet with foil.
2. In a large bowl, toss the carrots, potatoes, onion and olive oil.
3. Spread veggies on the foiled baking sheet. Sprinkle with generous amounts of salt and pepper.
4. Bake for 20 minutes or until edges of veggies are slightly charred.