Description
Roasted potatoes and carrots are a colorful, flavorful side dish that effortlessly enhances any meal. This simple recipe combines crispy potatoes with sweet carrots for a delightful culinary experience.
Ingredients
- Baby red potatoes
- Fresh carrots
- Extra virgin olive oil
- Garlic powder
- Fresh rosemary or thyme
- Salt and pepper
Instructions
- Preheat your oven to 425ยฐF (220ยฐC).
- Wash and cut baby red potatoes into quarters and slice carrots into thick rounds.
- In a large bowl, toss the vegetables with olive oil, garlic powder, salt, pepper, and fresh herbs until evenly coated.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes, turning halfway through for even cooking until golden brown.
- Allow cooling slightly before serving; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra crispiness, soak potatoes in cold water for 30 minutes before roasting. Feel free to add other seasonal vegetables like bell peppers or Brussels sprouts. Store leftovers in an airtight container for up to four days; reheat at 375ยฐF (190ยฐC) for about 10 minutes.