Roasted Carrots and Potatoes
This is a utilitarian side dish that uses cheap root vegetables and pantry staples. The key is cutting everything roughly the same size so the carrots don't stay hard while the potatoes turn to mush.
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Ingredients
~8 servings
- ~2 lbs new potatoes
- ~2 lbs carrots
- 1/4 cup oil vegetable, canola, or olive
- 1/4 cup unsalted butter melted
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- ~8 garlic cloves minced
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 425F.
- Wash potatoes and peel carrots. Halve or quarter potatoes and cut carrots into similar-sized chunks.
- Whisk together oil, melted butter, rosemary, thyme, salt, pepper, and minced garlic in a small bowl.
- Place potatoes and carrots in a large bowl, pour butter mixture over, and toss until coated.
- Spread vegetables onto two baking sheets in a single layer.
- Roast for 20 minutes, then flip vegetables and rotate pans.
- Roast for another 20 minutes until potatoes are fork-tender and carrots are slightly darkened.
- Sprinkle with fresh parsley before serving.
Notes
Use two baking sheets to avoid crowding and ensure crispy edges.
Tried this recipe?Leave a comment below & let me know!