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I’m excited to share my favorite recipe for oven-roasted vegetables. This easy side dish makes potatoes and carrots golden and crispy. They get a perfect flavor when they caramelize in the oven.
My secret is simple. I use olive oil, butter, garlic, and herbs. These ingredients make ordinary veggies into something special. It’s a cheap option that goes well with chicken, beef, or seafood. Try these roasted potatoes and carrots and they’ll be a favorite in your kitchen!
5 Reasons You’ll Love This Recipe
This roasted potatoes and carrots recipe is a hit. It’s easy to make and always impresses. It’s great for any time, whether you’re busy or just relaxing.
This dish is also easy on your wallet. You can make it with things you already have at home. It’s full of good stuff like vitamins and fiber too.
Everyone loves this recipe. The outside is crispy, and the inside is soft. It’s the perfect comfort food.
- Simple preparation: Just chop, season, and roast
- Budget-friendly: Uses affordable ingredients
- Nutritious: Packed with vitamins and fiber
- Versatile: Customize with your favorite herbs and spices
- Crowd-pleaser: Loved by both kids and adults
You can prepare this recipe ahead of time. It keeps well in the fridge for up to 4 days. It’s perfect as a side or a main dish. This recipe will quickly become a favorite in your kitchen.
Exact Ingredients List (+ Possible Substitutes)
I love cooking with fresh ingredients. For this tasty dish, you’ll need 1.5 pounds of baby potatoes and 1.5 pounds of whole carrots. These veggies are the main parts of our recipe. We’ll use 3 tablespoons of olive oil and some herbs and spices to make them taste better.
Here’s a quick list of what you’ll need:
- Baby potatoes (1.5 pounds)
- Whole carrots (1.5 pounds)
- Olive oil (3 tablespoons)
- Italian seasoning (1.5 teaspoons)
- Salt and pepper to taste
If you don’t have these exact items, it’s okay! You can use Yukon Gold potatoes instead of baby red potatoes. If you can’t find whole carrots, baby carrots will work too. You can also change the herbs to rosemary or thyme if you like.
Want to add some heat? Try smoked paprika or cayenne pepper. For more flavor, add 2 tablespoons of butter and 1 tablespoon of minced garlic. Sprinkle some fresh parsley on top for a nice look.
I like to serve this dish with a honey yogurt sauce. It’s easy to make. Just mix 1 cup of Greek yogurt with 1.5 tablespoons of honey. This sauce is sweet and tangy, and it goes great with the roasted veggies.
Instructions
Let’s start making our tasty roasted potatoes and carrots. First, I heat my oven to 400°F. This makes sure they roast and cook evenly.
Then, I cut the potatoes and carrots into 1.5-inch pieces. This size is great for roasting. In a big bowl, I mix the veggies with oil, seasonings, and herbs. This makes sure they taste good.
Next, I put the veggies on a baking sheet lined with parchment paper. I make sure they’re all in one layer for even cooking. Then, I put the tray in the oven and set the timer for 50 minutes.
About half way through, I mix the veggies again. This makes them brown on all sides. After 45 minutes, I check if they’re done. They should be soft and golden brown.
While the veggies are roasting, I make a simple yogurt sauce. I mix Greek yogurt with a little honey. It’s a great taste with the roasted veggies.
When they’re done, I add fresh herbs on top before serving. The result is a dish with crispy outsides and soft insides.
Tips, Tricks & Storing
I’ve found some great tips for perfect roasted potatoes and carrots. Cut your veggies the same size for even cooking. This way, they cook at the same time. I use my oven at 400°F for a nice golden color.
Use foil or parchment on your baking sheet for easy cleanup. Put the veggies in one layer for crispiness. Try adding herbs and spices for fun flavors!
Meal prep is super helpful. I prep my veggies before and keep them in the fridge. This saves time on busy nights.
- Store leftovers in an airtight container
- Keep in the refrigerator for up to 4 days
- Reheat in the oven for best results
These easy tips make your roasted veggies amazing. With good storage, you can enjoy them all week. Enjoy cooking!
Recipe Variations & Serving Suggestions
I love to play with this recipe! I add brussels sprouts, broccoli, or cauliflower. Rainbow carrots make it colorful. When I want more protein, I add chicken thighs or drumsticks.
To make it tastier, I sprinkle parmesan or feta cheese on top. Sometimes, I add crispy bacon bits or drizzle balsamic glaze. These add a lot of flavor!
This side dish goes well with lemon butter chicken, baked fish, or burgers. For a full meal, I serve it with creamy Greek yogurt dipping sauce. I finish it with chopped nuts, citrus zest, or fresh herbs. This adds texture and flavor.