Easy Roasted Potatoes and Carrots Recipe

This Easy Roasted Potatoes and Carrots recipe is the perfect side dish for any meal. With minimal prep and simple ingredients, these vegetables turn golden and crispy in the oven, offering a deliciously savory flavor with just a touch of Italian seasoning. Whether paired with a hearty roast or served as a light snack, these roasted potatoes and carrots are sure to be a crowd-pleaser.

Ingredients:

• 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch pieces
• 1.5 pounds medium-to-large carrots, peeled and cut into 1.5-inch pieces
• 3 tablespoons olive oil
• 1.5 teaspoons Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Set your oven to 400°F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy cleanup.
2. Prepare the vegetables: Cut the potatoes and carrots into 1.5-inch pieces. The size doesn’t need to be exact, but aim for similar-sized pieces so they cook evenly. (Feel free to leave the skins on the potatoes if you prefer.)
3. Season the vegetables: Place the potatoes and carrots in a bowl and toss them with olive oil, Italian seasoning, and a generous amount of salt and pepper.
4. Roast the vegetables: Spread the seasoned veggies in an even layer on the prepared baking sheet. Make sure they aren’t too crowded to allow for better crisping.
5. Bake: Roast the vegetables for 50-60 minutes, or until tender and golden brown, stirring halfway through for even browning. Adjust the cooking time based on the size of the vegetable pieces and your oven.

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Why You’ll Love This Recipe

These Roasted Potatoes and Carrots are the epitome of comfort food with a simple yet flavorful twist. The Italian seasoning adds just the right touch, while the roasting process ensures a crispy outside and tender inside. Plus, it’s an easy, no-fuss side dish that pairs well with almost any main course, making it perfect for weeknight dinners or holiday gatherings.

Tips, Variations, and Substitutions

• Use different potatoes: You can swap Yukon Gold potatoes for Russet, red potatoes, or fingerling potatoes based on your preference.
• Add garlic: For extra flavor, toss in some minced garlic or garlic powder with the olive oil and seasoning.
• Other veggies: Try adding parsnips, sweet potatoes, or bell peppers to the mix for more variety.
• Make it spicy: Add a pinch of red pepper flakes for a little heat.

FAQs

• Can I make this ahead? Roasted potatoes and carrots are best when freshly made, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
• Can I use frozen vegetables? Fresh vegetables work best for roasting, but if you must use frozen, be sure to thaw them and pat them dry to avoid excess moisture.

Serving

Serve these roasted potatoes and carrots alongside your favorite roasted meats, grilled chicken, or even as part of a vegetarian meal. They also pair beautifully with dips like ranch dressing or a garlic aioli.

Suggestions

• Garnish: Sprinkle freshly chopped parsley or rosemary on top before serving for a pop of color and extra flavor.
• Pairings: These roasted veggies go wonderfully with roasted chicken, steak, pork chops, or a crisp green salad for a balanced meal.