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Delicious roasted potatoes and carrots seasoned with garlic and herbs.

Roasted Potatoes and Carrots

A simple, cozy side dish of roasted potatoes and carrots that easily pairs with any main course, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds Potatoes Use Yukon Gold for best results.
  • 4 to 6 medium Carrots Slice on a slight angle.
  • 2 tablespoons Olive oil Use enough to coat the vegetables.
  • to taste teaspoon Salt
  • to taste teaspoon Pepper
  • 1 teaspoon Garlic powder Optional ingredients can include onion powder, paprika, or dried herbs.

Method
 

Preparation
  1. Preheat your oven to a high temperature for optimal browning.
  2. Cut potatoes into bite-sized chunks and slice carrots on a slight angle.
  3. In a bowl, toss the potatoes and carrots with olive oil, salt, pepper, and garlic powder until evenly coated.
  4. Spread the vegetables out on a sheet pan in a single layer.
Cooking
  1. Roast the vegetables in the oven until the bottoms are browned, then flip them and roast again until tender and golden.

Notes

Do not crowd the pan to ensure proper roasting. Dry veggies before oiling and use enough oil for crisping. Optional flavor variations include Italian style, smoky, herby, spicy, and sweet & savory.