Description
A comforting and foolproof Roasted Potatoes and Carrots recipe that combines the natural sweetness of carrots with crispy, golden potatoes. Perfect for quick weeknight dinners or cozy family meals, this simple dish delivers a wonderful balance of tender interiors and crispy edges with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 pounds Yukon Gold or red potatoes, cut into 1 to 1.5 inch chunks
- 1 pound fresh medium-sized carrots, peeled if desired and cut into similar sized pieces as potatoes
- 3 tablespoons olive oil (or avocado/grapeseed oil for higher heat tolerance)
- 3 cloves garlic, minced
- 1–2 teaspoons fresh rosemary or thyme, chopped
- Salt, to taste
- Black pepper, to taste
Optional Spices
- 1/2 teaspoon paprika or cumin for a subtle smoky twist
- Pinch of chili flakes or cayenne pepper for heat
Optional Add-ins and Garnishes
- Parsnips or sweet potatoes, diced (for added sweetness and variety)
- Olives, lemon zest, oregano (for a Mediterranean twist)
- Toasted pine nuts or walnuts (for crunch)
- Fresh parsley, dill, or basil for garnish
- Toasted sesame seeds or Parmesan cheese for topping
Instructions
- Prepare Your Vegetables: Wash the potatoes and carrots thoroughly. Cut the potatoes into evenly sized chunks about 1 to 1.5 inches to ensure even roasting. Peel the carrots if preferred and slice them into pieces matching the size of the potatoes for consistent cooking.
- Season and Toss: In a large bowl, combine the cut potatoes and carrots. Drizzle with olive oil, then add minced garlic, salt, pepper, and chopped fresh herbs. Add any optional spices if desired. Toss gently but thoroughly to coat every piece evenly with oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat. Avoid overcrowding to allow for proper air circulation and caramelization.
- Roast Until Golden: Preheat the oven to 425°F (220°C) and roast the vegetables for 30 to 40 minutes. Turn them halfway through cooking to ensure even browning on all sides. The vegetables are done when potatoes are tender inside and carrots have caramelized edges with crispy bits.
- Serve Warm: Remove from the oven and check seasoning. Add a sprinkle of fresh herbs or flaky sea salt for an extra burst of flavor before serving.
Notes
- Pat vegetables dry before roasting to prevent sogginess and promote crispiness.
- Always preheat the oven for quick browning and flavor retention.
- Use oils with a high smoke point such as avocado or grapeseed oil if roasting at high heat.
- Flip the vegetables halfway through roasting to achieve even crispness on all sides.
- Cut vegetables uniformly for consistent cooking and texture.
- Finish with fresh herbs or lemon juice after roasting for brightness and freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg