With the hustle and bustle of getting ready for the holidays, tasty, nutritious, easy to prepare foods are necessary. Orange colored Yams or Sweet Potatoes and Carrots can be roasted together very easily. One evening this past week I had both of these veggies to use. This was a two for one roasting event to be enjoyed along with Haddock Plan B! Now that we are wearing our winter coats, Haddock Plan B has become Plan A! No more grilling outdoors until warmer weather...
Roasted Yams/Sweet Potatoes & Carrots
Preheat oven to 425°F.
Line a large cookie pan (with edges) with foil and spray with PAM
Roasting Time: 30 - 35 Minutes
The Yams were prepared first, because I coated them only with Olive Oil (for sauteing & baking).
After washing the two Yams, they were cut into 3/4" slices.
Place in a Gallon Sized Ziploc Freezer Bag containing 3 Tablespoons of Olive Oil.
Place Yam slices on the outer edges of the large cookie pan.
Tongs work well to place the coated veggies on the baking pan. :) No sticky fingers.
Wash a 1 lb. bag of Baby Carrots in cold water.
Add 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Garlic & 1/4 teaspoon Black Pepper to the Ziploc Bag.
Place Carrots into Ziploc Bag and coat with the Olive Oil & Herbs.
Place the Carrots in the center of the cookie pan.
Roast 30 - 35 Minutes at 425°F.
Prick with a fork to determine tenderness.
Not only did my home have a wonderful aroma of herbs, but the heat coming from my oven was very welcome on a cold December day! :) Dinner was delicious!