Oven Roasted Carrots and Potatoes
Golden oven roasted carrots and potatoes with garlic, paprika, fresh rosemary, and a touch of honey. A flavorful vegetable side dish with tender centers and beautifully browned edges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 1/2 lbs Russet or Idaho potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 lbs carrots, peeled and cut diagonally into 1-inch pieces
1/4 cup avocado oil
1 1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp honey
1 1/2 tbsp fresh rosemary, chopped
1/4 cup grated Parmesan cheese, optional
Instructions
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss potatoes and carrots with oil, seasonings, honey, and rosemary.
3. Spread evenly on the prepared baking sheet.
4. Cover with foil and roast for 25 minutes.
5. Remove foil, toss vegetables, and add Parmesan if desired.
6. Roast uncovered for another 20–25 minutes until golden and fork-tender.
7. Cool slightly and serve warm.
Notes
Use a large baking sheet to prevent overcrowding.
Cut vegetables evenly for consistent roasting.
Substitute fresh thyme for rosemary if desired.
Omit Parmesan for a dairy-free version.
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat in a 400°F oven for 10–15 minutes.
Makes approximately 8 side-dish servings.
Find it online: https://elitesrecipes.com/oven-roasted-carrots-and-potatoes/