Roasted Vegetables Recipe with Potatoes and Carrots
Roasted vegetables are a vibrant and flavorful addition to any meal, and this Roasted Vegetables Recipe with Potatoes and Carrots exemplifies comfort food at its best. With crispy, golden potatoes and sweet, caramelized carrots, this dish is not only easy to prepare but also customizable to suit your taste preferences. Perfect for family gatherings or a cozy night in, it’s a delightful way to enjoy seasonal produce while keeping meal prep simple.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups Yukon Gold potatoes, cubed
- 2 cups carrots, sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons fresh rosemary or thyme, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the potatoes and carrots into uniform pieces.
- In a large bowl, combine the vegetables with olive oil, salt, pepper, and herbs; toss until well coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, tossing halfway through until golden brown and tender.
- Serve warm as a side dish or enjoy directly from the baking sheet.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg