Roasted Carrots and Potatoes
Savory potatoes and carrots are coated in olive oil and then seasoned with simple herbs and garlic to bring out the natural flavor of these vegetables. Serve as sides for dinner with any meats!
Servings: 6
Ingredients
- 1 pound baby potatoes* washed and halved (or quartered)
- 1 pound small baby carrots peeled and washed
- 2 Tablespoons olive oil
- 1 Tablespoon fresh rosemary minced
- 1 Tablespoon garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F. Spray a casserole dish or baking sheet pan with cooking spray. Set aside.
- In a large mixing bowl, mix together carrots, cut potatoes, olive oil, rosemary, and garlic. Stir until coated with olive oil. (You can add a little more olive oil, if needed.)
- Spread potato and carrot mixture into prepared baking dish. Add salt and pepper, to taste.
- Roast in oven, stirring vegetables at the halfway point. At 30 minutes, check doneness of potatoes by inserting a fork. If they are still hard and not completely cooked, cook for up to 10 more minutes. Potatoes and carrots should both be firm but tender and easily pierced with fork (but not mushy).
- Remove from oven and serve. Sprinkle with extra rosemary, salt, pepper, and even butter, if wanted, before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
* I use the mixed bag of baby potatoes, but you can use any potatoes you want. Just be sure to cut them down into bite-sized pieces so they cook at the same rate as the carrots cook.