Are you tired of bland, boring vegetable sides that leave your dinner guests yawning? Get ready to transform your meal with this incredibly simple yet absolutely spectacular Roasted Carrots and Red Potatoes recipe! In just 40 minutes, you'll create a side dish so delicious and golden-brown, it'll have everyone at the table asking for seconds – and begging for your culinary secret.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large carrots, sliced
- 4 red potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven.
- Wash the carrots and red potatoes thoroughly under cool running water to remove any dirt or debris.
- Slice the carrots diagonally into approximately 1-inch thick pieces, creating uniform cuts for even cooking.
- Quarter the red potatoes, cutting them into roughly equal-sized pieces to ensure consistent roasting.
- In a large mixing bowl, combine the sliced carrots and quartered potatoes.
- Drizzle olive oil over the vegetables, ensuring they are evenly coated by gently tossing them with a spatula or your hands.
- Sprinkle dried rosemary, salt, and freshly ground black pepper over the vegetables, mixing to distribute the seasonings uniformly.
- Transfer the seasoned vegetables to a large baking sheet, spreading them in a single layer to promote even roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking.
- Check the vegetables for doneness by piercing with a fork - they should be tender and slightly caramelized at the edges.
- Remove from the oven and let rest for 2-3 minutes before serving hot as a delicious side dish.
Tips
- Use a large, rimmed baking sheet to ensure vegetables roast instead of steam
- Cut vegetables into uniform sizes for even cooking
- Don't overcrowd the baking sheet - give vegetables space to caramelize
- Use fresh, high-quality olive oil for the best flavor
- Experiment with additional herbs like thyme or oregano for variety
- For extra crispiness, pat vegetables dry before adding oil
- Rotate the baking sheet halfway through cooking for consistent browning
- Let vegetables rest briefly after roasting to enhance their natural flavors
Nutrition Facts
Calories: 191kcal
Carbohydrates: 31g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
