*Roasted Fingerling and Carrots

by smitten kitchen

Ingredients
2 pounds fingerling potatoes, slice into 1/2 inch "coins"
2 pounds large carrots, sliced into 1/2 inch
1/4 cup olive oil
3 T ghee
2 t salt
pepper
2 T herb of choice (dill or herbs de province)

Preheat oven to 400 degrees. Generously coat baking sheet with olive oil. Spread the vegies out and drizzle with remaining oil and season.( I wait to put the herbs on after cooking because it can get smelly)

Roast 20 min and Flip and roast another 15 min, until brown.

Remove and add more salt and pepper and dill if desired.