Roasted Potatoes and Carrots with Citrus

Never say never when it comes to citrus!

Recipe courtesy of Rori Trovato; photo by Luca Trovato

Ingredients

2 pounds small Yukon gold potatoes, halved lengthwise (small new potatoes can be substituted)		3 tablespoons extra virgin olive oil
4 large carrots, peeled and cut into 1-inch pieces		1 teaspoon kosher salt
1/2 teaspoon cracked black pepper		3 tablespoons olive oil
Zest and juice of one large orange		2 teaspoons chopped fresh oregano, plus additional leaves for garnish

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1
Roasting the vegetables brings out all their sweet flavors, which are balanced by the orange's slight tartness. This dish is a perfect side for roast pork, beef, chicken or lamb.
2
Preheat the oven to 450 degrees F.
3
In a small bowl, combine the salt, pepper, olive oil and juice from the orange (reserving the orange zest) and the chopped oregano.
4
Place the potatoes and carrots in a large bowl and toss with the olive oil-orange mixture. Place on a baking sheet and roast for 18 to 20 minutes, until the potatoes and carrots are fork tender.
5
Add the orange zest and turn the vegetables. Roast for 5 to 10 more minutes, just until the carrots begin to caramelize. Adjust seasoning if needed with salt and pepper; garnish with additional oregano leaves and serve hot.