Roasted Potatoes and Carrots is a simple yet flavorful dish that brings out the natural sweetness of carrots and the creamy texture of roasted potatoes. Coated in olive oil, garlic, and herbs, this dish is perfect as a side for chicken, beef, or seafood. The roasting process caramelizes the vegetables, making them irresistibly tender and golden brown.
Ingredients:
- Vegetables:
- 1 pound whole carrots, peeled and cut into chunks
- 1 pound small potatoes, halved
- Seasoning:
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 tablespoon garlic, minced
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Set your oven to 400°F (204°C) and coat a sheet pan with cooking spray.
- Prepare the Seasoning:
- In a large bowl, whisk together olive oil, melted butter, garlic, salt, pepper, and thyme until well combined.
- Coat the Vegetables:
- Add the carrots and potatoes to the bowl and toss them in the seasoning mixture until evenly coated.
- Arrange on a Baking Sheet:
- Spread the vegetables in a single layer on the prepared sheet pan to ensure even roasting.
- Roast to Perfection:
- Bake for 30-40 minutes, tossing halfway through, until the potatoes and carrots are tender and golden brown.
- Garnish and Serve:
- Sprinkle with fresh parsley before serving. Enjoy warm as a side dish or a light meal.
Tips for the Best Roasted Potatoes and Carrots:
- Cut vegetables evenly to ensure uniform cooking.
- Use fresh herbs for a more vibrant flavor.
- Roast at high heat to achieve a crispy exterior.
- Experiment with seasonings like smoked paprika or rosemary for a unique twist.
This dish is an easy and economical way to enjoy roasted vegetables with a burst of flavor. You can find more details here. Happy cooking! 🥕🥔✨