So I got these fingerling potatoes and decided to roast them. Simple, but always a classic. Since there were 3 different kinds, I cut them in different shapes for character (the reds in circles, the purple were diced, and the whites were cut lengthwise).
I tossed them in olive oil, some fresh rosemary, and dried, granulated garlic (fresh garlic would burn in the high heat). Then added some red carrots and Nature's Sweet cherry tomatoes.