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Roasted Potatoes and Carrots topped with fresh pasley
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Roasted Potatoes and Carrots

Roast Potatoes and Carrots – Most favorite, super easy, and a fuss-free side dish of all time! Take a bite on this crunchy goodness and soft melt-in-your-mouth potato and carrot recipe. Simply irresistible and flavorful infused with buttery herbs and spices.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Calories 588kcal
Author Imma

Ingredients

  • 1 pound (454 g) small potatoes, clean and dry
  • 1 pound (454 g) carrots, peeled and cut into 1 inch thick slices
  • 3 tablespoons (42 g) butter, melted
  • 3 cloves garlic, minced
  • 1 sprig rosemary, finely chopped
  • 2 sprigs fresh thyme, finely chopped
  • 2 teaspoons (3.6 g) Italian seasoning
  • salt and pepper, to taste
  • 1 tablespoon (4 g) fresh parsley, finely chopped for garnish

Instructions

  • Preheat oven to 400 F.
  • In a large mixing bowl, toss potatoes and carrots in melted butter. Make sure they are evenly coated.
  • Add garlic, rosemary, thyme, Italian seasoning, salt and pepper. Mix well.
  • Transfer to baking sheet and bake for 30 to 40 minutes until tender and crispy.
  • Sprinkle with parsley and serve hot.

Notes

  1. Make sure they are in uniform slice and size. Not only to look more appealing but also to make sure that they will be cooked evenly. You may cut them smaller if you want to cook them faster.
  2. If you don’t have much time to prepare, a bag of pre-sliced carrots is a time-saver. Although, it is best to use whole fresh carrots for a more quality taste.
  3. You can use rainbow-colored carrots and add a drizzle of honey to make it child-friendly. 
  4. Toss your veggies in a big bowl with melted butter. The melted butter helps to easily coat and infuse the flavors into the veggies. Add in your herbs and spices next. You may add your favorite spices, a pinch of cayenne for a little kick, or cheese. Mix everything until evenly coated.
  5. Lay them flat in a pan, not overlapping with each other. For easy cleaning and to prevent any sticking, you may line parchment paper to your pan. Place them in the oven to bake.
  6. Serve while it's hot. You may coat again your veggies with butter mixture, if there's any, for added gloss to make it more enticing.
  7. Leftovers can be stored in an air-tight container or ziplock bags for up to 4 days in a fridge and up to 1 month in a freezer.
  8. Reheat in a microwave for 5 minutes. If reheating on a stove, add a little oil or water and a dash of salt and pepper. Let it simmer for 5-7 minutes.
  9. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
 

Nutrition

Serving: 5g | Calories: 588kcal | Carbohydrates: 66g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 179mg | Potassium: 1788mg | Fiber: 14g | Sugar: 13g | Vitamin A: 39446IU | Vitamin C: 68mg | Calcium: 196mg | Iron: 5mg