Description
Roasted carrots and potatoes create a mouthwatering side dish with crispy edges and tender insides, perfect for any meal. Simple to make and bursting with flavor!
Ingredients
Scale
- 1 pound baby carrots
- 1 pound Yukon Gold potatoes, cubed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine baby carrots and cubed Yukon Gold potatoes.
- Drizzle with olive oil, add rosemary, garlic powder, salt, and pepper. Toss until well coated.
- Spread the mixture onto a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes or until golden brown and fork-tender, tossing halfway through for even cooking.
- Let cool slightly before serving.
Notes
- Feel free to substitute other root vegetables like sweet potatoes, parsnips, or seasonal veggies based on your preference.
- For added flavor variations, consider sprinkling with lemon zest or chili flakes before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg