Description
A simple and delicious recipe for roast potatoes and carrots.
Ingredients
Scale
- 2 pounds potatoes, peeled and chopped
- 1 pound carrots, peeled and cut into sticks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the potatoes and carrots.
- Drizzle olive oil over the vegetables.
- Add salt, pepper, rosemary, and garlic powder. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 30-35 minutes, stirring halfway through, until golden brown.
- Serve warm.
Notes
- For extra flavor, add fresh herbs like thyme or parsley.
- You can use baby potatoes for a different texture.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roast potatoes and carrots, side dish, vegetables