Five-Herb Roasted Carrots and Potatoes

Nonstick spray coating


2 pounds tiny new potatoes

3 medium carrots, peeled and cut into bite-size pieces 2 tablespoons

snipped fresh chives

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh Italian parsley or regular parsley 2

teaspoons snipped fresh rosemary

1 teaspoon snipped fresh sage

3 cloves minced garlic (optional)

2 tablespoons butter, melted

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 4 fresh basil leaves, cut

into thin slivers

Fresh basil sprig (optional)

Spray a 13x9x2-inch baking pan* with nonstick coating and set aside.

Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place

in prepared pan. Add the cut-up carrots.

In a small bowl, combine chives, oregano, parsley, rosemary, sage,

garlic (if you like), butter and oil. Drizzle mixture over the potatoes

and carrots; toss. Sprinkle with salt and black pepper. Cover with foil.

Bake in a 400 degree F oven 30 mins. Stir potatoes. Bake, uncovered, 15

to 20 mins more or until potatoes are tender. Garnish with basil, if you

like. Makes 6 to 8 servings.

*Note: You also can prepare this dish on the grill. To grill, tear off

two 22x18-inch pieces of heavy foil. Make a double thickness of foil

that measures 22x18 inches. Place potatoes in center of foil; drizzle

herb mixture over potatoes and sprinkle with salt and black pepper.

Bring up two opposite edges of the foil and seal with a double fold.

Fold the remaining edges to completely enclose the potatoes, leaving

space for steam to build. Place the foil packet on the rack of an

uncovered grill directly over medium** to medium-hot heat for 35 to 45

mins or till the potatoes are tender, turning packet after 20 mins.

**Note: For medium heat, you should be able to hold your hand over heat

at the height of the food for 4 secs. For medium-hot, it's 3 secs.