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