Oven Roasted Carrots and Potatoes
A delightful side dish that enhances the natural sweetness of carrots and potatoes through roasting, resulting in a crispy exterior and tender interior.
Ingredients
Vegetables
- 4 cups Carrots, peeled and cut into pieces Cut into equal-sized pieces for even cooking.
- 4 cups Potatoes, peeled and cut into pieces Cut into equal-sized pieces for even cooking.
Seasoning & oil
- 3 tablespoons Olive oil Use extra virgin for better flavor.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 2 teaspoons Herbs (such as rosemary or thyme) Can use fresh or dried.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and peel the carrots and potatoes, then cut them into similar-sized pieces.
Seasoning
- In a large bowl, toss the carrots and potatoes with olive oil, salt, pepper, and herbs until well coated.
Roasting
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and the carrots are tender, turning halfway through.
Serving
- Serve warm as a side dish.
Notes
For best results, do not overcrowd the baking sheet. You can customize this recipe by adding other root vegetables like sweet potatoes or parsnips. Leftover roasted vegetables can be stored in an airtight container in the fridge for 3-5 days.