Simple roasted carrots and potatoes from Cindy's Supper Club: Meals from Around the World to Share with Family and Friends by Cindy Pawlcyn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Somerset roasted chicken with bacon, Dijon, and caramelized apples braised in cider

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 03, 2013

    The cooking time for this recipe is way off. She suggests checking after 10-15 minutes which is never enough time for cooking roast potatoes and carrots at 375 degrees. I cooked mine for around 40 minutes with the last 10 minutes the temperature wacked up to 460. That gave fully cooked vegetables with some nice caramelized edges (which after all is the point of roasted vegetables). It was good so just allow much more time.

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