Description
A simple and delicious recipe for roasted potatoes and carrots, seasoned with olive oil, salt, and pepper, then oven-roasted to golden perfection. This easy side dish pairs well with a variety of main courses and can be prepared in under an hour.
Ingredients
Scale
Vegetables
- 3 medium potatoes, quartered
- 2 large carrots, chopped into 2-inch pieces
Seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven: Begin by preheating your oven to 200°C (400°F). Line a large baking dish or baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prep the vegetables: Quarter the potatoes and chop the carrots into uniform 2-inch pieces. Place them in a large mixing bowl to prepare for seasoning.
- Season the vegetables: Drizzle the olive oil over the potatoes and carrots. Sprinkle with salt and freshly ground pepper. Toss gently to evenly coat all pieces with the oil and seasonings.
- Roast the vegetables: Spread the seasoned vegetables evenly on the lined baking dish. Roast them in the preheated oven for 30 to 35 minutes, turning halfway through to promote even browning. They are ready when tender and golden brown on the edges.
Notes
- For extra flavor, add herbs like rosemary or thyme before roasting.
- Use a spatula to turn the vegetables gently halfway through roasting to prevent breaking.
- Potatoes and carrots should be cut into similar-sized pieces to ensure even cooking.
- Check tenderness by piercing with a fork before removing from the oven.
- This recipe can be doubled easily for larger groups.
