Earthy, sweet and comforting, these Roasted Potatoes and Carrots are the perfect side on cold winter evening.
Table of Contents
There are few things as comforting and warming as these garlicky, herby root vegetables. I think they’re the perfect accompaniment to a roast chicken or grilled chops.
Carrots and potatoes are inexpensive, readily available and have complementary flavors, but this method works with pretty much any root vegetable you like. Beets, sweet-potato, parsnip, celery root or turnip will all work – the trick is to know your vegetable cooking times and adjust them appropriately.
The sweetness of the carrot and the earthiness of the potato pair beautifully with the herbs and garlic. They are an excellent vehicle for gravy, should you be inclined to make some. My family loves these veggies with grilled chicken breast or my tasty and economical chicken drumsticks. But feel free to pair these with some lovely baked pork chops and round out the meal with a sweet dessert.
Are Roasted Potatoes and Carrots Recipe Healthy?
Using just a spoonful of olive oil, these roasted vegetables are healthy alternative to fried potatoes. Leaving the skin on adds fiber and extra vitamins and minerals to your meal, and the extra virgin olive oil is one of the healthiest fats you can consume.
On Potatoes
A potato’s a potato, right? Well, no. Just like there are differences between types of apple, there are differences between types of potato. For this recipe, I recommend any small potato, but let’s get a quick look at the most popular potatoes:
Russet potatoes are mealy and crumbly in texture with a thick skin, and are most commonly used for baked potatoes. I love to roast them, too, but they tend to absorb more fat – which makes them delicious but more of a “special occasion” roast potato… think Christmas dinner or a Prime Rib roast.
Red potatoes have a thin skin and a smooth, almost waxy texture. They work well in a variety of uses, but my favorite use for them is in cold potato dishes like potato salad.
White potatoes are your “standard” potato and work well in most applications. They are very similar to Yukon Golds, named for their yellow flesh. Yellow flesh potatoes are favored for mashing because they look richer and creamier.
INGREDIENTS
- 1/2 pound small potatoes halved
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1/4 tsp fresh thyme chopped
- 1/2 tsp fresh rosemary chopped
- 1 whole carrot peeled and diced
- Pinch of sea salt and black pepper
- Fresh parsley for garnish
INSTRUCTIONS
Combine
Preheat your oven to 400 degrees F and line a sheet pan with baking paper. In a large bowl, combine the olive oil, minced garlic, chopped thyme, and rosemary and whisk to combine.
Season
Add the carrots and potatoes to the bowl and season with sea salt and black pepper. Toss well until the potatoes and carrots are coated with the mixture.
Spread
Place the vegetables onto the sheet pan and spread them into a single layer.
Bake
Bake for 20-30 minutes in the preheated oven until tender and charred.
Garnish
Remove the roasted potatoes and carrots from the oven and place on a plate. Sprinkle with chopped fresh parsley and serve with a dip of your choice.
DEVOUR!
Tips and Tricks to Make Perfect Roasted Potatoes and Carrots Recipe
- Make sure all your pieces are roughly the same size for even cooking.
- Don’t crowd your pan – if the vegetables are too close to each other they will have a tendency to steam and you won’t get those wonderful crispy edges.
- For a softer inside but crispy outside, parboil your veggies for 8 minutes before roasting. Drain very well before transferring them to the oven.
FAQs
Yes. In the winter time it can be difficult and expensive to get fresh herbs. Both rosemary and thyme dry very well, though the flavor profile does change a little with the drying process.
The main reason for this is an overcrowded pan – you want the pan nice and full but to keep your veggies in a single layer. Another reason for soggy veggies could be an oven that isn’t hot enough. Appliances vary, so try turning your up by 25 degrees.
Par boiling is a great trick to get the textures you want. If you like your carrots firm but your potatoes soft, par boil the potatoes for 8-10 minutes before starting. Par boil both veggies if you like everything on the softer side.
Serving Suggestions
I like these best served with roasted or grilled protein. Try pork chops or roast chicken rubbed in the same marinade. I also love these roasted with some wedges of red onion, too.
Make Ahead and Storage
Leftovers will keep well in the fridge for 5 days, but they’ll likely lose their crispiness. Pop leftovers into a hot oven for 10 minutes to restore them, or you can reserve them for a different use in a stew or a soup. Freezing is not recommended unless it’s for soup, as the texture will become very soft once frozen.
Roasted Potatoes and Carrots Recipe
Ingredients
- 1/2 pound small potatoes halved
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1/4 tsp fresh thyme chopped
- 1/2 tsp fresh rosemary chopped
- 1 whole carrot peeled and diced
- Pinch of sea salt and black pepper
- Fresh parsley for garnish
Instructions
-
Preheat your oven to 400 degrees F and line a sheet pan with baking paper. In a large bowl, combine the olive oil, minced garlic, chopped thyme, and rosemary and whisk to combine.
-
Add the carrots and potatoes to the bowl and season with sea salt and black pepper. Toss well until the potatoes and carrots are coated with the mixture.
-
Place the vegetables onto the sheet pan and spread them into a single layer.
-
Bake for 20-30 minutes in the preheated oven until tender and charred.
-
Remove the roasted potatoes and carrots from the oven and place on a plate. Sprinkle with chopped fresh parsley and serve with a dip of your choice.
Nutrition
The post Roasted Potatoes and Carrots Recipe appeared first on Food Faith Fitness.
