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Delicious roasted potatoes and carrots coated in garlic and herbs.

Roasted Potatoes and Carrots

A reliable and cozy side dish of roasted potatoes and carrots that are easy to prepare and full of flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Yukon gold or red potatoes, cut into bite-sized chunks Cut potatoes slightly smaller for better cooking.
  • 2 cups Carrots, cut into similar sized pieces Use baby carrots or regular carrots as preferred.
  • 4 tablespoons Olive oil A good coating helps them brown and keeps them moist.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black pepper Adjust according to taste.
Optional Seasonings
  • 1 teaspoon Garlic powder or fresh minced garlic Optional but recommended for enhanced flavor.
  • 1 teaspoon Dried rosemary or thyme Enhances flavor according to preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) to help with browning.
  2. Cut potatoes into bite-sized chunks ensuring they are roughly the same size.
  3. Peel carrots if desired, then cut into similar sized pieces as the potatoes.
  4. Toss the potatoes and carrots on a sheet pan with olive oil, salt, pepper, and any optional seasonings.
  5. Spread the vegetables out on the pan so they are not piled on top of each other.
Cooking
  1. Roast the vegetables for 30 to 40 minutes, flipping once halfway through, until the potatoes are fork tender and the edges are browned.

Notes

Ensure enough space between veggies to prevent steaming. Adjust seasonings based on taste preference. For extra crisp, preheat the pan in the oven.