Rosemary Roasted Potatoes OR Carrots

2 large sprigs rosemary (about 1/4 cup of stripped leaves)
2 pounds unpeeled potatoes cut into 1 1/2" chunks
3 cloves garlic, smashed and halved
2 tablespoons olive oil
1 teaspoon of salt.

Toss the potatoes with the rosemary, olive oil, garlic and salt, then put them in a single layer in a shallow baking dish and roast uncovered for 30-45 minutes at 400 degrees, until they are browned lightly on the outside and tender inside.

Serve immediately.

These potatoes are terrific with chicken, pork or even hamburgers.

**You can substitute carrots for the potatoes and omit the garlic for a sensational alternative--the sweetness of the carrots makes it a completely different dish.*