Description
This Perfect Roasted Potatoes and Carrots recipe delivers a simple and delicious side dish featuring tender, golden potatoes and carrots roasted to perfection with olive oil, salt, and pepper. Quick to prepare and ideal for any meal, these roasted vegetables offer a savory, crispy finish that complements a wide variety of main courses.
Ingredients
Scale
Vegetables
- 3 medium potatoes, quartered
- 2 large carrots, chopped into 2-inch pieces
Seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Begin by preheating your oven to 200°C (400°F). Line a large baking dish or sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: Quarter the potatoes and chop the carrots into uniform 2-inch pieces. Place them in a large mixing bowl to prepare for seasoning.
- Season the vegetables: Drizzle olive oil over the potatoes and carrots. Add salt and freshly ground pepper, then gently toss the vegetables to coat them evenly with the oil and seasonings.
- Roast the vegetables: Transfer the seasoned vegetables to the prepared baking dish, spreading them out evenly. Roast in the oven for 30 to 35 minutes, flipping the vegetables halfway through cooking to ensure even browning. The vegetables are done when tender and golden brown.
Notes
- For extra flavor, consider adding fresh or dried herbs such as rosemary, thyme, or parsley before roasting.
- Make sure to cut the vegetables into uniform pieces to ensure even cooking.
- You can substitute olive oil with avocado oil or another high-heat oil if desired.
- Serves well as a side dish for roasted meats, grilled chicken, or vegetarian meals.
