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Roasted Potatoes and Carrots

Roasted Potatoes and Carrots
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This Roasted Potatoes and Carrots recipe is a simple, delicious side dish featuring baby potatoes and fresh carrots that roast to perfection with crispy edges and tender interiors. Enhanced with garlic, fresh herbs, and optional paprika, it offers a vibrant, healthy, and versatile complement to any meal. Perfect for weeknights or festive occasions, this hearty dish balances texture and flavor everyone will love.

Ingredients

Scale

Vegetables

  • 1.5 lbs baby potatoes, halved if large
  • 1 lb fresh carrots, peeled and cut into chunks

Seasonings

  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary or thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika or smoked paprika (optional)

Instructions

  1. Prepare the Vegetables: Wash the baby potatoes and cut larger ones into halves or quarters to ensure even cooking. Peel the carrots and slice them into similar-sized chunks so everything cooks uniformly.
  2. Season the Veggies: Place the potatoes and carrots in a large bowl. Drizzle with olive oil, then add minced garlic, fresh rosemary or thyme, salt, pepper, and paprika if using. Toss thoroughly to coat each piece evenly.
  3. Arrange on a Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased. Avoid overcrowding to help them crisp up properly.
  4. Roast Until Golden: Bake in a preheated oven at 425°F (220°C) for 30 to 40 minutes, stirring halfway through to brown all sides evenly. Look for crisp exteriors and tender centers.
  5. Serve Warm: Remove from the oven and let the vegetables cool slightly before serving to allow the flavors to develop and the texture to settle.

Notes

  • Cut vegetables into uniform sizes to ensure even roasting.
  • Roast at high heat for crispy edges and tender insides.
  • Do not overcrowd the baking sheet to prevent steaming.
  • Use fresh rosemary or thyme for best flavor and aroma.
  • Stir or flip the vegetables halfway through roasting for even browning.
  • Optional variations include adding cayenne for heat, lemon zest for brightness, Parmesan for cheesiness, or swapping root vegetables for variety.
  • Leftovers can be stored refrigerated for up to 3-4 days and reheated in the oven to retain crispiness.

Nutrition

Keywords: roasted potatoes, roasted carrots, side dish, easy vegetable recipe, healthy side, gluten free

Find it online: https://lillysplate.com/roasted-potatoes-and-carrots/