Roasted Potatoes and Carrots

5 from 1 rating

from kristineskitchenblog.com

Roasted Potatoes and Carrots are an easy, delicious side dish that you'll want to make again and again. This recipe uses a few simple seasonings to enhance the flavor of the vegetables. Serve them with chicken, pork or salmon - they go with just about any meal!

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 151kcal

Ingredients

1 pound baby potatoes*
5 medium carrots peeled
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
Cut the baby potatoes in half and place on the baking sheet. Slice the carrots on a slight diagonal into ½-inch pieces. Place carrots on the baking sheet with the potatoes.
Drizzle the olive oil over the carrots and potatoes. Toss to coat. Evenly sprinkle the garlic powder, salt and pepper over the vegetables. Toss to coat the vegetables with the seasonings.
Spread the potatoes and carrots out on the baking sheet, with a little room in between each piece.
Bake for 28-32 minutes, tossing halfway through the bake time, until vegetables are tender in the center and golden brown on the edges. Serve immediately.

Notes

You can also make this recipe with larger potatoes and dice them up into 3/4-inch pieces. Red potatoes or Yukon golds work well, but I don't recommend using russet potatoes.
Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3-4 days. My favorite way to reheat them is in a skillet on the stove, with a little olive oil, over medium heat, stirring often. This stovetop method helps to re-crisp the veggies for the best texture. You can also reheat them in a 400 degree F oven or in the microwave, but be aware that the microwave will give you softer veggies.

Nutrition

Nutrition information is only an estimate.