Garlic Herb Roasted Potatoes And Carrots

1. Cut the baby potatoes in half and the carrots into big chunks. Place them in a pot filled with cold water. Make sure there’s enough water to cover the potatoes and carrots. Add in salt, baking soda and boil for 15-20 minutes. 
2. Preheat the oven to 400°F. 
3. Strain the potatoes and carrots then place them in a large bowl. Drizzle in olive oil, season with salt, black pepper and paprika, toss really well. 
4. Transfer them to a sheet pan, spread them out on one even layer. Roast for 45-50 minutes, stirring halfway through, until golden and browned.
5. Make Garlic and herb butter sauce- finely chop the thyme, rosemary, parsley and garlic. Place a small pan on medium heat, add in butter, garlic, herbs, lemon pepper and cook for one minute. You don’t want the garlic and herbs to burn. 
6. Once the potatoes and carrots are roasted and golden brown. Take them out and transfer them into a large bowl. Drizzle the garlic and herb butter sauce on top, toss to coat every bite. 
7. Garnish with parsley before serving and enjoy!