Truffled Garlic & Rosemary Potatoes

• Using the flat side of a knife, gently crush garlic cloves, leaving them in their skin. • Pick rosemary (see ingredients list) and thyme leaves (see ingredients list). • In a microwave-safe bowl, place rosemary, garlic and the butter. Microwave in 10 second bursts until melted.

TIP: Leaving the garlic cloves in their skin prevents them from burning!

• On a lined oven tray, combine carrots, thyme leaves, a drizzle of olive oil and a generous pinch of salt and pepper.

• On a second lined oven tray, spread potato chunks. • Add butter mixture, a drizzle of olive oil and a generous pinch of salt and pepper and toss to coat.

• Roast veggies, with carrots on the bottom rack, until potatoes are golden and carrots are tender, 25-30 minutes.

TIP: The carrot may be done earlier than the potato!