Roasted Carrots and Potatoes

1/2 lb carrots, peeled and cut into bite size pieces

4 red potatoes, washed and cut into bite size pieces

1 tsp olive oil

1 tsp salt

1 tsp fresh rosemary

ground pepper to taste

Heat oven to 375.  Combine all ingredients in a large bow, tossing well to coat.  Spread vegetables in a single layer in a baking dish and roast for about 40 minutes, turning over 1/2 through cooking time.

Makes 4 servings @ 2 points or all Core