Description
This Perfect Roasted Potatoes and Carrots recipe offers a simple, delicious way to enjoy tender, golden roasted vegetables. Quartered potatoes and chunky carrot pieces are tossed in olive oil, salt, and pepper, then roasted to crispy, caramelized perfection. It’s an easy side dish that pairs well with a variety of mains, delivering satisfying comfort with minimal prep and cooking time.
Ingredients
Scale
Vegetables
- 3 medium potatoes, quartered
- 2 large carrots, chopped into 2-inch pieces
Seasoning and Oil
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 200°C (400°F). Line a large baking dish or sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Vegetables: Quarter the potatoes and chop the carrots into uniform 2-inch pieces. Place them in a large mixing bowl to ensure even coating.
- Season the Vegetables: Drizzle olive oil evenly over the prepared vegetables. Season with salt and freshly ground pepper. Gently toss the vegetables until they are fully coated with oil and seasoning, ensuring every piece is covered.
- Roast the Vegetables: Transfer the seasoned vegetables onto the lined baking dish, spreading them out evenly to avoid overcrowding. Roast in the oven for 30-35 minutes, flipping them halfway through cooking. Roast until the vegetables are tender on the inside and golden brown with slight crisp edges on the outside.
Notes
- To ensure even cooking, try to cut the potatoes and carrots into similar-sized pieces.
- Flipping the vegetables halfway through roasting promotes even browning and crispy texture.
- For extra flavor, consider adding herbs like rosemary or thyme before roasting.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Adjust salt seasoning to taste, especially if serving with salty mains.
