Garlic Parmesan Roasted Carrots and Potatoes

I adore Autumn, it's my favorite time of the year.  Roasting vegetables, making bread, and hearty soups.  Just the cooler temperatures and the smell of the colorful leaves.  The one time of the year I love to decorate, and I love to cook seasonal foods.  Some have requested easy recipes.  My local Safeway has organic carrots for less than non-organic carrots.  I got so excited that I could get 5 lbs of carrots for $4, so I bought 10 lbs.  I promise this roasted vegetable recipe is super easy.  Bonus, it cooks at the same time and temperature as my cornbread recipe.  Having your food finish at the same time makes you look like you spent hours planning the whole time.  The secret to this meal is Jonny's Garlic Spread and seasoning.  Yes, it makes Garlic Parmesan bread, makes salad dressings more interesting, it's awesome on pizza crust, and my son even uses it for his Korean-style grilled cheese sandwiches.  But it's awesome on vegetables as well.

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Garlic Parmesan Roasted Carrots and Potatoes

5-6 Carrots, peeled and chopped

3 russet potatoes, chopped

2 tbsp olive oil

2 tsp of Creole seasoning (add more if you want more of a kick)

Jonny's Garlic Spread and Seasoning (start with 2 tbsp, add more if you want a stronger flavor)

pink salt and black pepper, ground to taste

Preheat your oven to 400 degrees.  In a medium bowl, combine all the ingredients.  Mix until carrots and potatoes are coated with seasoning.  Place the vegetable mixture on a greased baking sheet.  Bake for 25-30 minutes.  They should be crispy and have a nice golden-brown color.

Cornbread

Acorn Squash Bread

Carrot Cake Cupcakes

Lentil Soup

Vegan Hot Dogs or Beer Brats

Vegetarian Meatloaf

I'm fast, why?  Because I eat vegetables.

 - Jean-Claude Van Damme