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Easy Oven Roasted Potatoes and Carrots with Garlic and Rosemary

A white plate filled with golden brown roasted potatoes and carrots seasoned with herbs and fresh rosemary sprigs.
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You can make this simple side dish with fresh root vegetables roasted until they are golden and tender. This recipe is perfect for weeknight dinners or holiday meals.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil. Add the minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
  5. Roast for 35 to 45 minutes, stirring halfway through the cooking time. The vegetables are done when the potatoes are tender inside and golden brown on the outside, and the carrots are slightly caramelized.
  6. Remove from the oven and serve immediately as a perfect side dish for chicken, beef, or pork.

Notes

  • For extra crispy potatoes, you can soak the cut potatoes in cold water for 30 minutes before drying them thoroughly. This removes excess starch.
  • If you are planning your weekly meals, this recipe pairs well with many main courses and is a great alternative to relying on meal planning services.
  • This recipe is naturally gluten-free and dairy-free.

Nutrition

Find it online: https://cutcooktaste.com/roasted-potatoes-and-carrots/