Okay, friends, gather ’round because I’m about to share a recipe that’s been an staple in my kitchen. I’ve been here for as long as I can remember. What are we talking about here?Roasted potatoes and carrots.What is more than just a side dish? Think of it as the dependable friend who always brings the good vibes to any meal. Why do people like crispy roasted potatoes? Well, imagine that, but with the added sweetness of perfectly caramelized carrots. Is it like potato perfection leveled up? What’s easier than making Scalloped Potatoes?
What is Roasted Potatoes and Carrots?
What are the differences between a person’s identityRoasted potatoes and carrots are great forWhat is a simple side dish with potatoes and carrots tossed with Olive Oil? What are some herbs, spices, then roasted in the oven until tender on the inside and beautifully browned. Is it crispy on the outside? Is this a classic combination that’s been around forever? Think of it as the blank canvas of side dishes – infinitely adaptable to your favorite flavors and textures. Perfect for any occasion, from a casual weeknight dinner to an extravagant holiday feast. What is the flavor?
Why you’ll love this recipe?
Where do I start?Roasted potatoes and carrots are a mustI have a special place in my heart for so many reasons!flavorIs that amazing? The natural sweetness of the carrots caramelizes beautifully in the oven, complementing the earthy flavor of a potato. What is the flavor of potatoes? What are the herbs and spices that add a warm, savory depth that’s simply irresistible? I always use fresh rosemary and thyme – they make the whole house smell amazing while it’s cooking! What are some of the most ridiculous thingssimpleIs it possible to cook this in 10 minutes in the oven? What is a lifesaver for if I don’t have time to spend in the kitchen? Thirdly, it’s so easycost-effective. Potatoes and carrots are usually pretty cheap, especially when they’re in season. What are the other ingredients in your pantry? Is it incredibly, amazingly, incredible?versatile. You can serve it alongside just about any protein – chicken, beef, pork, fish… you name it! It’s also a great addition to vegetarian meals. Plus, leftovers (if there are any!) are fantastic in salads or breakfast scrambles. Honestly, what I love most about this is that it’s a dish that everyone enjoys, from picky toddlers to sophisticated adults. It’s comfort food at its finest, but with a healthy twist. If you’re looking for another easy side, you might like my Garlic Parmesan green beans – they’re just as simple and delicious!
How do I make Roasted Potatoes and Carrots?
Quick Overview
Making these Roasted potatoes and carrots. Baked.Is really a breeze. How do you chop up potatoes and carrots, toss them with some Olive Oil, herbs, and spices? Is it safe to roast potatoes on a baking sheet? How do you get crispy fried potatoes? What’s the best part? You can customize it to your liking. What are some good ways to serve Parmesan cheese with your favorite herbs? What are some of the best veggies to eat like Brussels sprouts or onions?
Ingredients
What is the recipe for Roasted Potatoes and Carrots?
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks. I always use Yukon Golds because they get so creamy on the inside and crispy on the outside, but Russets will also work in a pinch.
- 1 pound carrots, peeled and cut into 1-inch chunks. How do I find carrots that are similar in size so they cook evenly.
- 3 tablespoons olive oil. I prefer extra virgin olive oil for the flavor, but any kind of oil will do.
- 2 cloves garlic, minced. Fresh garlic is always best, but you can use garlic powder in a pinch (about 1 teaspoon).
- 1 tablespoon fresh rosemary, chopped. If you don’t have fresh rosemary, you can use dried (about 1 teaspoon) rosemary.
- 1 tablespoon fresh thyme, chopped. Same as with the rosemary, dried thime will work too.
- I like to use kosher salt.
- What is the best way to ground black pepper?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the Roasted potatoes and carrots are a greatI always do this – it’s a total lifesaver!
Step 2: Chop Vegetables
Wash and dry the potatoes and carrots. Cut them into approximately 1-inch chunks and serve. I like to keep the skin on my potatoes for added nutrients and texture, but feel free to peel them. How do you cut carrots into similar-sized chunks as the potatoes so that they cook evenly?
Step 3: Combine Ingredients
In a large bowl, toss the potatoes and carrots with Olive Oil, minced garlic, rosemary, thyme, salt, pepper, and pepper. Serve immediately. Make sure everything is evenly coated with the oil and spices. I like to use my hands for this – it’s just easier to make sure everything is well-coated.
Step 4: Spread on Baking Sheet
Spread the Roasted potatoes and carrots are a greatIn a single layer on the prepared baking sheet, spread the mixture evenly. If you overcrowd the pan, the vegetables will steam instead of roasting. Will it get crispy? If necessary, use two baking sheets.
Step 5: Roast
What should I do if I roast potatoes and carrots in the preheated oven for 30-40 minutes? Golden brown, flipping halfway through. How long will it take for a vegetable to cook? I always check them at 30 minutes and then add more time as needed.
Step 6: Serve
Remove from the oven and serve immediately.Roasted potatoes and carrots are a goodAre best enjoyed hot and fresh?
What should I serve it with?
What is the beauty of these pictures?Roasted potatoes and carrots are a goodIs that they go with practically anything?What’s a good weeknight dinner?Serve with Roasted Chicken, grilled steak, or baked salmon. What is a satisfying meal that’s easy to prepare? What are some good ways to serve lemon-herb chicken breast?For a Holiday Feast: Add it to your Thanksgiving or Christmas spread. It’s a classic side dish that everyone will love. It’s especially great with roasted turkey or ham.
For a Vegetarian Meal: Serve with a hearty lentil soup or a veggie burger. It’s a great way to add some extra flavor and nutrients to your meal. A dollop of Greek Yogurt on top adds a nice tang!
For Brunch: Chop up leftover roasted potatoes and carrots and add them to an omelet or breakfast scramble. It’s a delicious and easy way to use up leftovers. This has become a family favorite weekend brunch tradition in my home!
Top Tips for Perfecting Your Roasted Potatoes and Carrots
Want to take your roasted potatoes and carrots to the next level? Here are a few of my top tips:
Potato Prep: Don’t overcrowd the pan. I know I mentioned this before, but it’s worth repeating. Overcrowding the pan will cause the vegetables to steam instead of roast, resulting in soggy, not-so-delicious potatoes and carrots.
Mixing Advice: Toss the vegetables with the Olive Oil and spices really well. Make sure everything is evenly coated. This will ensure that the vegetables are flavorful and crispy.
Herb Customization: Feel free to experiment with different herbs and spices. I love using rosemary and thyme, but you could also try oregano, paprika, or even a pinch of cayenne pepper for a little kick. Once, I accidentally added a bit too much cayenne, and while it was a bit spicier than usual, my husband actually loved it!
Vegetable Swaps: Add other vegetables to the mix. Onions, Brussels sprouts, Sweet Potatoes, and parsnips are all great additions. Just make sure to cut them into similar-sized chunks as the potatoes and carrots so that they cook evenly.
baking tips: Roast at a high temperature. I find that 400°F (200°C) is the sweet spot for getting the roasted potatoes and carrots crispy on the outside and tender on the inside.
Flavor Variations: Add a sprinkle of parmesan cheese during the last few minutes of roasting. This will add a salty, cheesy flavor that’s absolutely irresistible. I do this for the kids and it disappears in minutes!
Storing and Reheating Tips
If you happen to have any leftover roasted potatoes and carrots (which is rare in my house!), here’s how to store and reheat them:
Room Temperature: I don’t recommend leaving them at room temperature for more than 2 hours.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3-4 days. They’re still delicious cold in salads!
Freezer Instructions: For longer storage, you can freeze them. Spread the cooled roasted potatoes and carrots in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to a freezer bag or container. This will prevent them from sticking together. They can be stored in the freezer for up to 2-3 months.
Reheating: To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they won’t be as crispy. I prefer to reheat them in a skillet with a little bit of olive oil to crisp them up.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for perfectly roasted potatoes and carrots. It’s simple, delicious, and always a crowd-pleaser. I truly hope you give this recipe a try – I know you’ll love it as much as my family does! And if you’re looking for other easy and delicious side dish recipes, be sure to check out my other posts. Happy cooking, friends! I can’t wait to hear what you think – let me know if you try it out and share any fun variations you come up with in the comments below! And if you loved this recipe, don’t forget to rate it!
Roasted Potatoes and Carrots
Ingredients
Main Ingredients
- 1 lb Potatoes Yukon Gold or russet potatoes, cut into 1-inch cubes
- 0.5 lb Carrots Peeled and chopped into 1-inch pieces
- 2 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tsp Rosemary
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes and carrots with olive oil, salt, pepper, and rosemary.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 35-40 minutes, or until tender and slightly browned, flipping halfway through.
