Roasted carrots and potatoes with orange

Ingredients

• 340 g Carrots, halved lenghtwise
• 450 g Red potatoes, small
• 1 1/2 tbsp Olive oil
• 150 ml Fresh orange juice
• 3/4 tbsp Orange zest, finely grated
• 3/4 tbsp Rosemary, dried, crushed
• 3/4 tsp Fresh ground salt
• 3/4 pinch Black pepper, ground

Method

1. Preheat oven to 200°C.
2. Combine olive oil, half of orange juice, orange zest, salt, pepper, and half of rosemary in a small bowl.
3. Toss carrots and potatoes with prepared mixture onto rimmed baking sheet.
4. Arrange veggies in a single layer and cook until vegetables are tender when pierced, for 40 minutes, tossing halfway through.
5. Toss with remaining orange juice and rosemary.
6. Serve warm or at room temperature.