Easy roasted potatoes and carrots recipes
Perfect Roasted Potatoes Carrots! This simple veggie blend of potatoes, carrots is seasoned with a delicious garlic then roasted to deliciousness. It’s an excellent go-to side dish that pairs well with just about anything!
These Garlic Roasted Potatoes and Carrots are so easy and delicious – just pop them in the oven to roast and you’re set!
I wanted to make sure the potatoes and carrots were well-seasoned, so I generously season with salt and pepper, and also add in the fresh garlic. The flavor combination, after roasting in the oven, is amazing, especially considering how darn simple it is to put together.
How to roasted potatoes and carrots
Preheat oven to 400 degrees.
In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, and season with salt and pepper to taste.
Spread onto a rimmed baking sheet. Roast in preheated oven 20 minutes.
what kind of potatoes are best for roast potatoes?
You can use ANY kind of potato for roasting! You can use white potatoes, red potatoes, baby potatoes, russets, Yukon gold, brushed, or even roasted sweet potatoes… they’re all delicious!
MORE POTATOES AND CARROTS RECIPES READERS LOVE!
stir fry cabbage and carrots – shortcut version
honey garlic chicken wings – perfectly juicy & seasoned
Crispy Potatoes roast – Classic perfection
Bacon Mushroom Pasta – the classically delicious version
oven baked potato slices – party favorite
baked eggplant recipes – Easy and delicious!
roasted potatoes and carrots
- 2-3 large potatoes
- 1/2 lb. baby carrots
- 1 tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 clove garlic minced
- Heat oven to 400 degrees.
- In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic.
- Stir to mix well.
- Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil).
- Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork.