Ingredients:
- 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
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- 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.
- 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.
- Place in the oven for 20-25 minutes, tossing halfway through, until the potatoes are golden brown.
- In a bowl, combine all of the ingredients for the herb butter.
- Transfer the vegetables to a large bowl and add the herb butter. Gently toss to coat the vegetables evenly. Serve warm.