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Roasted Potatoes and Carrots

Roasted Potatoes and Carrots
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This Roasted Potatoes and Carrots recipe delivers perfectly crispy, golden vegetables tender on the inside, bursting with natural sweetness and savory herb flavors. Using fresh potatoes and carrots, a touch of olive oil, garlic, and fresh herbs, this side dish is easy to prepare and pairs well with a variety of main courses, making it ideal for weeknight dinners or special occasions.

Ingredients

Scale

Vegetables

  • 1.5 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
  • 1 pound medium-sized carrots, peeled and cut into chunks similar in size to the potatoes

Seasonings & Herbs

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary or thyme, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep Your Vegetables: Wash and peel the carrots, then cut them into evenly sized chunks similar to your potatoes for even cooking. Wash and chop the potatoes into bite-sized pieces, leaving the skin on for extra texture and nutrients.
  2. Parboil for Tenderness: Bring a pot of salted water to a boil and add the potatoes and carrots. Cook for about 5 minutes to soften slightly but not fully cook, ensuring a tender inside after roasting.
  3. Season Generously: Drain the vegetables and toss them in a bowl with olive oil, minced garlic, salt, pepper, and your choice of fresh herbs. Ensure each piece is coated evenly to maximize flavor and crispiness during roasting.
  4. Arrange for Roasting: Spread the potatoes and carrots in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to ensure air circulation and even roasting.
  5. Roast to Perfection: Place the baking sheet in a preheated oven at 425°F (220°C) and roast for 30 to 40 minutes. Halfway through, gently toss the vegetables to promote uniform browning and crisp edges.
  6. Final Touches: Once golden and crispy, remove from the oven and, if desired, squeeze a bit of fresh lemon juice over the top for a zesty uplift. Serve immediately and enjoy!

Notes

  • Cut vegetables to uniform sizes for consistent cooking and texture.
  • Pat vegetables dry after washing to achieve maximum crispiness.
  • Use a hot oven (425°F/220°C) to encourage caramelization and golden edges.
  • Use a heavy baking sheet to distribute heat evenly and prevent burning.
  • Toss vegetables halfway through roasting for even browning.
  • Experiment with herbs like tarragon or sage for different flavors.

Nutrition

Keywords: roasted potatoes, roasted carrots, crispy potatoes, side dish, easy vegetables, healthy side, oven roasted vegetables

Find it online: https://ninagourmet.com/roasted-potatoes-and-carrots/