Roasted Carrots and Potatoes
These roasted carrots and potatoes make a hearty and flavorful side dish that goes with just about any main dish. Crisp on the outside yet tender inside, this vegetable side dish is delicious and satisfying.
Servings: 6
Calories: 155kcal
Equipment
Ingredients
- 1 pound baby potatoes quartered
- 1 pound whole carrots washed, peeled & cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 3 teaspoons garlic minced
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 400°F and position the rack in the middle. Spray a sheet pan with a nonstick cooking spray.
- Add potatoes, carrots, olive oil, Italian seasoning, dried thyme, garlic, black pepper, and salt in a large bowl. Mix until carrots and potatoes are covered.
- Pour the potatoes and carrots onto a prepared sheet pan. Bake for 45-50 minutes or until everything is fork tender.
- Garnish with fresh parsley and enjoy!
Notes
- Even Pieces: Be sure to cut the potatoes and carrots into uniform-sized pieces. This way they will cook evenly and all be tender around the same time.
- Don't Crowd the Vegetables. When roasting in the oven you want the vegetables to have some breathing room. If they're too close together they will steam rather than roast and end up soggy rather than crisp. If necessary use two baking sheets or bake in batches.
- Use the Time as a Guide. You may need more or less baking time. Every oven is different as well as the size of your chopped vegetables may be slightly different and affect the cooking time.
- Don't Use Parchment. You will get better results roasting with the vegetables in contact with the metal pan.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 251mg | Potassium: 576mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12642IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg