All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
So – I did a live-on-stage podcast about the 90210 episode U4EA. It was really fun & I think it is pretty funny. If you are unfamiliar with the episode – you can watch it here: (http://www.hulu.com/watch/802321#i0,p9,s2,d0) OR YOUTUBE (https://www.youtube.com/watch?v=U3AOH8HLFLw).
These are not anything new but they really are delicious. I used some leftover red onion that I had from my Easy Vegan Meatloaf – seen above. I do not recommend that you do this as it just burned into charred blackness. These come out crispy on the outside & creamy on the inside & are quite irresistible. You will likely burn your mouth as you impatiently shove them in your face straight from the oven.
Roasted Rosemary Potatoes & Heirloom Carrots
Serves 2 very well as a side
5-6 red potatoes – cut into bite-sized pieces
5-6 heirloom (or regular) carrots – cut into bite-sized pieces
2 TBS fresh rosemary – chopped
Heat the oven to 425 degrees.
Toss the potatoes & carrots with a drizzle of olive & the rosemary and S&P. Be sure everything is evenly coated. Roast – turning every 15 minutes – for about 45-60 minutes – or until the potatoes are golden & crispy.