• 900g baby potatoes, scrubbed and halved lengthwise
• 800g baby carrots, peeled
• 1-2 tbsp olive oil
• Salt and black pepper
• For the herb butter:
• 80g butter, melted
• 60ml olive oil
• 1 tbsp fresh parsley leaves, chopped
• u00bd tbsp fresh oregano leaves, chopped
• u00bd tbsp fresh tarragon leaves, chopped

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Bring a large pot of water to a boil over a high heat. Add the potatoes and cook for five minutes until just barely tender when pricked with a fork. Drain well and return the pan to the heat for 30 seconds to allow the potatoes to steam dry.
3. Spread the potatoes in a single layer on a large rimmed baking tray. Add the carrots. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss to coat evenly.
4. Place in the oven for 20-25 minutes, tossing halfway through, until the potatoes are golden brown.
5. In a bowl, combine all of the ingredients for the herb butter.
6. Transfer the vegetables to a large bowl and add the herb butter. Gently toss to coat the vegetables evenly. Serve warm.