Roasted  Carrots and Potatoes

Baby Potatoes

Red Pepper Flakes Salt & Pepper

Olive Oil

Honey or Maple Syrup



Cumin Thyme Garlic Powder Onion Powder

Preheat the oven to 400 degrees F. In a large bowl, combine the olive oil, honey, cumin, thyme, red pepper flakes, garlic powder, onion powder, salt and pepper.

Stir the potatoes and carrots into the olive oil-spice-honey mixture. Make sure they are all completely coated.

Spread the carrots and potatoes across a baking sheet. They should be in a single layer without overlapping.  Arrange the potatoes so they are cut side down.

Roast the veggies until the potatoes are browned and crisp at the edges, and the carrots are tender. Toss the potatoes and carrots with chopped parsley before serving.

Roasted  Carrots and Potatoes