Roasted Potatoes and Carrots
The carrots contain the soluble fibre pectin, which has a positive effect on the intestinal flora and ensures long-lasting satiation. The herbs contain various essential oils that can work wonders for digestive problems such as stomach aches or flatulence.
The baked potatoes and carrots go very well with steak and a refreshing yoghurt dip.
Rinse the potatoes well and scrub the skins with a brush. Depending on size, cut into halves, quarters or sixths. Rinse the carrots thoroughly and cut back the green.
Grease a baking dish with oil, season with salt and pepper and place the potatoes over one-half and the carrots in the other half.
Roast at 200°C (approximately 400ºF) on the middle shelf for 30-40 minutes.
In the meantime, rinse the rosemary, thyme, parsley and dill, shake dry and chop coarsely.
10 minutes before the end of cooking, mix half the thyme and rosemary into the potatoes and shower the rest over the top. Mix the other herbs with the carrots. Return to the oven and finish cooking.
Suggestion: goes well with steaks or with a yogurt dip.