Succulent roasted carrots + potatoes tossed in spice-infused butter + tons of fresh herbs. So fresh + vibrant you’ll be making this all spring long!

INGREDIENTS – serves 4

5 small yukon gold potatoes, 1″ chopped
2 large carrots, big chunks
4 garlic cloves, still in the skins
2T olive oil
1/2t salt
1/4t pepper
3T fresh dill, chopped
2T fresh chives, chopped
1 1/2T fresh thyme
3T fresh mint, chopped
2T butter
1/4t ground coriander
1/4t ground cardamom

Flakey sea salt – optional


Preheat oven to 375°F. Toss potatoes, carrots + garlic in olive oil, salt + pepper. Spread them out evenly on a parchment lined sheet pan and roast for 13 minutes, give everything a flip then roast for another 12 minutes.

Meanwhile, chop up all of the herbs and put them in a large bowl, set aside. Melt butter over med-low heat, add coriander + cardamom then allow the spices to warm and become fragrant, don’t let the butter bubble. Pour over the herbs and stir then toss the roasted carrots and potatoes in the mixture to coat completely. Sprinkle a little flakey salt over the top and serve.


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