Get ready to transform ordinary vegetables into a culinary masterpiece that will have your family and friends begging for seconds! These roasted potatoes and carrots are not just a side dish – they're a flavor explosion that combines crispy edges, tender interiors, and a symphony of herbs and spices that will elevate any meal from ordinary to extraordinary. Whether you're a busy home cook or a weekend culinary adventurer, this simple yet spectacular recipe is about to become your new go-to side dish that requires minimal effort but delivers maximum deliciousness!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center for even roasting.
- Wash the potatoes thoroughly and cut them into uniform 1-inch cubes. For the carrots, peel and slice them into similar-sized pieces to ensure even cooking.
- In a large mixing bowl, combine the diced potatoes and sliced carrots.
- Drizzle olive oil over the vegetables, ensuring they are evenly coated. Use your hands or a spatula to toss and distribute the oil thoroughly.
- Sprinkle salt, black pepper, garlic powder, and dried thyme over the vegetables. Mix well to ensure the seasonings are evenly distributed.
- Line a large baking sheet with parchment paper or lightly grease it with additional olive oil to prevent sticking.
- Spread the seasoned vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize properly.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even browning.
- Check the vegetables for doneness by piercing with a fork. They should be golden brown and tender.
- Remove from the oven and let rest for 2-3 minutes before serving. The vegetables will continue to crisp slightly during this time.
- Transfer to a serving dish and enjoy hot as a delicious side dish.
Tips
- Size Matters: Cut your potatoes and carrots into uniform pieces to ensure even cooking. This prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, which means goodbye crispy edges!
- High Heat is Key: The 425°F temperature is crucial for achieving that perfect golden-brown caramelization. Use an oven thermometer to ensure accuracy.
- Seasoning Secrets: For extra flavor, try experimenting with different herb blends like rosemary and oregano, or add a sprinkle of parmesan cheese in the last 5 minutes of roasting.
- Meal Prep Hack: These roasted vegetables can be prepared ahead of time and reheated, making them perfect for busy weeknights or meal planning.
- Oil Distribution Tip: Use your hands to toss the vegetables with oil and seasonings, ensuring every piece is evenly coated for maximum flavor.
- Crispy Finish: For extra crispy edges, try patting your vegetables dry with a paper towel before seasoning to remove excess moisture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
