Roasted Potatoes and Carrots in the Oven
This easy Roasted Potatoes and Carrots recipe is made on a sheet pan in the oven with simple seasonings—perfectly tender, caramelized, and ready for any dinner.
Servings: 4
Ingredients
- 4 cup carrots peeled and cut into 1 inch pieces on the diagonal
- 1.5 pounds baby gold potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- salt and pepper
Instructions
- 1. Preheat the oven to 390F and line a large baking sheet with parchment paper - use two if needed to stop the vegetables overcrowding. You want air to be able to get around them in the oven so they crisp up properly.
- 2. Toss the vegetables with the olive oil, garlic powder, dried rosemary and a generous amount of salt and pepper. Spread out in a single layer.
- 3. Roast for 40 minutes, tossing with a spatula halfway so the vegetables can crisp all over. If you’re using two baking sheets, rotate their position in the oven when you do this.
Notes
Cutting the carrots - It is important to cut the carrots on the diagonal as they take longer to cook than the potatoes, so they need more surface area to cook evenly.
Using parchment paper - Don’t be tempted to use foil instead of parchment paper, as the vegetable will stick and won’t crisp up properly.
Nutrition
Calories: 248kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 1135mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21388IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 2mg
