Roasted Carrots and Potatoes

By Peggy Oliver

4.88 / 5

15min

45min

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1 ¾ pounds small red potatoes halved
1 ½ pounds carrots cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper