Roast Carrots and Potatoes
Roasted carrots and potatoes are proof that food doesn't have to be complicated to be sublime. The lightly browned, crispy edged tender vegetables will keep you coming back for more!
Servings: 8
Ingredients
- 2 pounds red or golden potatoes cut into 1-inch pieces OR halved baby potatoes
- ¼ cup olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated garlic or garlic powder
- 2 pounds carrots sliced into 3-4” lengths and then quartered lengthwise
Instructions
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
- Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots. Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil. Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.
- Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 626mg | Potassium: 847mg | Fiber: 6g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 124mg | Calcium: 69mg | Iron: 2mg