Roasted Potatoes and Carrots

20 baby carrots (halved lengthwise)

6 small to medium potatoes (diced into 1 inch cubes)*

1 tablespoon grapeseed oil (or your favorite cooking oil)

1/4 teaspoon ground black pepper

1/2 teaspoon sea salt

1 teaspoon dried thyme

1 teaspoon garlic powder

*Make sure to peel the potatoes if you are not using organic potatoes.

Preheat your oven to 425 degrees.  Place all of the ingredients in a greased 9 x 13 casserole dish and stir to combine.  Bake for 50 to 60 minutes or until the potatoes are cooked through and golden brown.

This comforting side dish works wonderfully with a roast or chicken.  You may also want to add a salad to the meal or add another vegetable to the mix to ensure you serve a well-rounded meal.  On St. Patrick's Day I added cabbage to the potatoes and carrots and served it with a roast and gluten free corn bread...delicious! ~Kelli