Roasted Carrots and Potatoes

5 from 1 vote

Roasted Carrots and Potatoes

Perfectly tender carrots mixed with slightly crispy potatoes coated in a buttery herb sauce make for a delicious side dish that's easy to make. Roasted Carrots and Potatoes work for a simple weeknight dinner or even for holidays such as Easter or Thanksgiving.

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 283kcal

Author: Aimee Mars

Equipment

Rimmed Baking Sheet
Parchment Paper or foil

Ingredients

1 lb New Potatoes halved
1 lb Carrots peeled and diced
3 tablespoons Oil
2 tablespoons Butter melted
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
4 Garlic Cloves minced
1 tablespoon Parsley chopped

Instructions

Preheat the oven to 425º F and line a rimmed baking sheet with parchment paper or foil (lately I prefer to use a silicone baking mat, which works great for preparing evenly cooked vegetables).
Place the carrots and potatoes into a large mixing bowl and add the oil and melted butter. Toss to coat the potatoes and carrots evenly.
Add the rosemary, thyme, salt, pepper, and garlic cloves and toss again to mix well.
Spread the mixture onto the prepared baking sheet trying to keep the vegetables in a single layer.
Roast for 40 minutes. Halfway through cooking toss and flip the vegetables and rotate the pan before returning it to the oven.
Sprinkle some freshly chopped parsley on top.

Notes

Change up the recipe by adding other root vegetables. Toss in some sweet potatoes, parsnips, butternut squash, beets, or even turnips. You’ll just need to peel them and chop them up. Make sure to use the same amount the recipe calls for though.
Chop the vegetables the same size. Doing this will allow the vegetables to cook evenly and finish cooking at the same time.
Place the vegetables in an even layer. Similar to chopping vegetables of the same size you’ll want to spread them in an even layer. This also ensures they cook evenly and even get crispy.
I like to use whole peeled carrots and then chop them into whatever size I’d like, but you can also use pre-cut baby carrots or pre-sliced carrots in a bag.
Sprinkle some cheese on top of the dish such as Parmesan or feta, especially if serving to kids.

Storage Information

Leftovers Information - If you end up with leftovers don’t toss them out. Place them in an airtight container and keep them stored in the fridge. The butter and oil will solidify when chilled but once heated they will melt back into the delicious coating. They will keep in the fridge for up to 4 days.
Reheating Instructions - To crisp the vegetables again spread them on a baking sheet and heat at 350* until heated throughout. Then set the oven to broil for about 30 seconds to 1 minute.

Nutrition