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Easy Roasted Potatoes and Carrots

A delightful combination of roasted potatoes and carrots, seasoned simply and cooked to golden perfection, making it a comforting and flavorful side dish for any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, diced Choose your favorite type of potatoes.
  • 3 large carrots, sliced Slice into similar-sized pieces for even cooking.
Seasoning and Oil
  • 3 tablespoons olive oil Can use avocado oil as a substitute.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon pepper Adjust to taste.
  • 1 teaspoon garlic powder Adds extra flavor.
Optional Garnish
  • to taste Fresh herbs (such as rosemary or thyme) Add just before serving for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Dice the potatoes and slice the carrots into similar-sized pieces.
  3. In a large mixing bowl, combine the diced potatoes and sliced carrots. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss the vegetables until they’re evenly coated.
Cooking
  1. Line a baking sheet with parchment paper. Spread the seasoned vegetables in a single layer.
  2. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the veggies are golden brown and easily pierced with a fork, turning halfway through.
  3. If using fresh herbs, sprinkle them on top just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.