Roasted Carrot and Potato Medley

A delicious and hearty vegetarian main dish featuring roasted carrots and potatoes tossed in a tangy ketchup and tomato sauce.

Steps

1. Preheat your oven to 400°F (200°C).
2. Peel and slice the carrots into thick rounds. Peel and mince the garlic cloves.
3. In a mixing bowl, combine the carrots, garlic, ketchup, and a pinch of salt and pepper. Toss until the carrots are well coated.
4. Transfer the carrot mixture to a baking dish and spread it out evenly.
5. Wash and dice the potatoes into bite-sized pieces. Slice the tomatoes into thick rounds.
6. In a separate bowl, combine the diced potatoes and tomato slices. Season with salt and pepper, and toss to coat.
7. Add the potato and tomato mixture to the baking dish, arranging them around the carrots.
8. Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the carrots and potatoes are tender and golden.
9. Remove from the oven and let cool slightly before serving.

• 2 large carrots
• 2 cloves of garlic
• 2 tablespoons ketchup
• 2 medium potatoes
• 2 ripe tomatoes