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.
Recipe courtesy of Rori Trovato; photo by Luca Trovato
|2 pounds small Yukon gold potatoes, halved lengthwise (small new potatoes can be substituted)||3 tablespoons olive oil|
|4 large carrots, peeled and cut into 1-inch pieces||Zest and juice of one large orange|
|1 teaspoon kosher salt||2 teaspoons chopped fresh oregano, plus additional leaves for garnish|
|1/2 teaspoon cracked black pepper|
Preheat the oven to 450 degrees F.
In a small bowl, combine the salt, pepper, olive oil and juice from the orange (reserving the orange zest) and the chopped oregano.
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.
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.
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