Oven roasted potatoes and carrots is so simple and so flavorful. If you haven’t tried this, you really need to. Roasting brings out a unique sweet flavor in both vegetables. Preparation and roasting process are both simple and quick.
Preparing the Vegetables
I prefer Yukan Gold potatoes. I like the flavor of that type of potato. Baby potatoes or fingerling potatoes work great for roasting too. If the potatoes are too big, the pieces can be sliced into bite sized pieces for roasting.
I prefer to use the regular carrots that need to be peeled with a peeler. I like the flavor of them compared to baby carrots. That is just my personal preference and what I have time to prepare. They can be sliced into 1/4-inch think rounds or into matchstick slices. They just need to be smaller slices so the roast up evenly with the potatoes.
Slice up a clove of garlic and add that later in the roasting process. Garlic cooks up quite quickly and if it over cooks it can get a bitter type of taste. By adding it later in the roasting process you get it at its peak flavor from roasting.
Roasting the Vegetables
I like to have the olive oil heated up on the baking pan while the oven preheats before adding the vegetables and then give the vegetables a toss in the oil. It helps prevent them from getting dry on top during roasting. I have an olive oil sprayer that I will use too. Season vegetables with All-Purpose Seasoning and some salt and pepper to taste. It keeps the flavors simple to enhance the vegetable’s roasted flavor.
Part way through the roasting process add minced garlic and toss the vegetables in the oil again. Tossing helps mix in the garlic, but it also helps the vegetables cook evenly. This is a great time to check for the doneness of the vegetables. You will want the roasted potatoes and carrots to be fork tender. If they are not tender enough roast them for another 10 minutes and check them again. Your roasting time can vary because of the thickness of your vegetable slices.
Serving the Roasted Potatoes and Carrots
The Roasted Potatoes and Carrots are ready to serve immediately. They are perfect side dish for any grilled or roasted meat. Roasted pork chops, pork medallions, or chicken breasts are great meats to serve them with.
This was our Valentine’s Day dinner. We had grilled sirloin steaks, oven roasted potatoes and carrots with chocolate covered strawberries for dessert. It was pretty amazing!
Happy Cooking!
Roasted Potatoes And Carrots
Equipment
- 1 Baking sheet
- 1 Spatula
- 1 Cutting board
- 1 Knife
Ingredients
- 2 tbsp Olive Oil
- 4 Medium Potatoes
- 4 large carrots
- 1 clove Garlic minced
- ½ tsp All-purpose Seasoning
Instructions
- Preheat oven to 400 degrees.
- Put olive oil on the baking sheet and place in the oven as it preheats.
- Slice the potatoes into bite sized pieces and slice the carrots into ¼ think rounds.
- Once the oven is preheated put the potatoes and the carrots on the baking sheet and toss in the heated oil. Sprinkle on the All-Purpose Seasoning and salt & pepper to taste.
- Put in the oven uncovered and roast for 15 minutes. Remove for the oven, add the minced garlic, stir, and put back in for another 10 minutes or until the potatoes and carrot are fork tender.
- Serve immediately.
Notes
Nutrition
