Roasted Carrots and Potatoes
Roasted Carrots and Potatoes is a simple, wholesome, and flavorful side dish made with fresh vegetables, olive oil, and herbs. This recipe is perfect for busy weeknights, family dinners, or holiday meals. Oven roasting brings out the natural sweetness of carrots and gives potatoes a crispy golden exterior with a soft, fluffy inside.
Ingredients
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, washed and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, add carrots and potatoes.
- Drizzle olive oil over the vegetables.
- Add garlic powder, rosemary, paprika, salt, and black pepper.
- Toss well until all vegetables are evenly coated.
- Spread the vegetables in a single layer on the baking tray.
- Roast for 35–40 minutes, flipping halfway through for even browning.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Cut vegetables evenly for consistent roasting
- You can add onions, bell peppers, or zucchini for variety
- For extra crispiness, avoid overcrowding the tray
- Store leftovers in an airtight container for up to 3 days
Nutrition Information (Per Serving – Approx.)
- Calories:180 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 220 mg