Tonight I’m going to make steaks, baked potatoes and roasted carrots. Here are my recipes for the carrots and potatoes:
1 bunch carrots with tops
salt and pepper, to taste
baking potatoes (I just bought a big bag of Maine potatoes)
Peel carrots and trim the top and bottom. Put in a glass baking dish, pour over a little bit (about a Tbsp) of olive oil and sprinkle on some salt and pepper. Toss with your fingers to coat. Place in a pre-heated 375 F oven and roast, turning occasionally, for 45-60 minutes or until tender and slightly caramelized.
Wash the potatoes and prick holes with a fork, then throw them in the oven to bake while the carrots roast. You’re heating up the oven anyway, you may as well use that energy. Don’t wrap potatoes in foil or you won’t get that nice dry skin so characteristic of a baked potato.
Make sure you prick holes all over the potato. I had one explode in our old oven, and it was not fun to clean up!