Peel the potatoes and rinse with cold water. Peel the carrots as well. Halve the potatoes, quarter them if necessary, cut the carrots into pieces approx. 3 cm long. Pluck the rosemary needles from the branches and mix together with the olive oil and vegetables in a bowl.
Preheat the oven to 220 ° degrees top and bottom heat. Line a baking sheet with parchment paper, if necessary form a baking tray out of aluminum foil (then the sheet will not be so oily). Season the vegetables with salt and pepper, spread them on the baking sheet and bake for about 30-40 minutes.
We often make these vegetables with chicken legs or grilled meats in summer, but they also go well with pan-fried meats or lamb.
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