Earthy, sweet, and comforting, these Roasted Potatoes And Carrots are the perfect side on a cold, winter evening.
There are few things as comforting and warming as a heaping roasting pan full of garlicky, herby root vegetables. I think they’re the perfect accompaniment to a roast chicken or grilled chops.
The sweetness of the carrots and the earthiness of the potatoes pair beautifully with the herbs and garlic. At the same time, the flavors are versatile enough to work with a number of other dishes, whether simple or a little more fancy. They’d make for a wonderful side at a holiday dinner, but they’d also feel just as much at home paired with a humble Sunday roast. They are also an excellent vehicle for gravy, should you be inclined to make some.
While carrots and potatoes are inexpensive, readily available, and have complementary flavors, this recipe will work with pretty much any root vegetable you like. Beets, sweet potatoes, parsnips, celery root, or turnips would all be fantastic—the trick is to know your vegetable cooking times and adjust them appropriately.
Are Roasted Potatoes And Carrots Healthy?
Yes, this is a very healthy recipe. Using just a tablespoon of heart-healthy olive oil and a sprinkling of herbs, you end up with a simple dish that lets its base ingredients shine. Carrots are rich in fiber, vitamin A, and biotin, while potatoes are a great source of potassium and vitamin C. Garlic is another small but mighty superfood that contains antioxidants. All in all, this is a nutritious side dish that would work well in your regular meal rotation.
Picking The Right Potatoes
A potato’s a potato, right? Well, no. Just like there are different types of apples, there are different types of potatoes, too. For this recipe, I recommend any small potato—baby potatoes (aka, new potatoes), small Yukon Golds, or baby red potatoes are my preference.
There’s a reason for this. These smaller potatoes have a slightly waxy texture that roasts up beautifully and holds its shape well. They also have a thin, tender skin that gets the perfect amount of crispy and is enjoyable to eat. Compare that to something like a russet potato, which is a starch-heavy variety commonly used for baked potatoes. Russets have a tough, thick skin and a crumbly texture that wouldn’t work well in this application.
How To Make Ahead And Store
Leftovers will keep well in the fridge for 5 days, but they’ll likely lose their crispiness. Pop them into a hot oven for 10 minutes to restore them, or you can reserve them for a different use, like in a stew or a soup. Freezing is not recommended unless it’s for soup, as the texture will become very soft once frozen.
Serving Suggestions
I like these roasted veggies served with a roasted or grilled protein. Try them with some Bone-In Pork Chops or Baked Chicken Legs for the perfect side dish. I also love to whip up a dipping sauce to dunk them in; this Horseradish Sauce and Sour Cream Dip both work beautifully.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1/4 teaspoon fresh thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 1 whole carrot peeled and cut into large rounds
- 1/2 pound small potatoes halved
- Pinch of sea salt and black pepper
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. In a large bowl, combine the olive oil, minced garlic, chopped thyme, and rosemary, and whisk to combine.
- Add the carrots and potatoes to the bowl and season with sea salt and black pepper. Toss well until the potatoes and carrots are coated with the mixture.
- Place the vegetables onto the sheet pan and spread them into a single layer.
- Bake for 20-30 minutes until tender and lightly golden.
- Remove the roasted potatoes and carrots from the oven and place on a plate. Sprinkle with chopped fresh parsley and serve with a dip of your choice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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