Roasted Potatoes and Carrots Recipe

Introduction

Roasted potatoes and carrots make a simple, comforting side dish that pairs well with almost any meal. With a flavorful garlic herb butter coating, these vegetables roast to tender perfection and develop a delicious, caramelized exterior.

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots, peeled and sliced diagonally, 1cm thick
• 1/3 cup unsalted butter, melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Fresh parsley for garnishing, as desired

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Halve the Creamer potatoes and place them in a large bowl with the sliced carrots.
3. Step 3: In a small bowl, whisk together the melted butter, minced garlic, dried parsley, salt, dried thyme, and black pepper.
4. Step 4: Spoon the garlic herb butter over the potatoes and carrots, reserving some for serving later if desired.
5. Step 5: Stir the vegetables to evenly coat them with the butter mixture, then spread them in a single layer on a parchment-lined baking sheet.
6. Step 6: Bake for 35 to 45 minutes, or until the vegetables reach your desired tenderness. Check at 30 minutes and adjust time depending on carrot thickness.
7. Step 7: Optionally, brush the vegetables with the reserved garlic butter before serving and garnish with fresh parsley.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a sprinkle of Parmesan cheese just before serving.
• You can substitute Yukon Gold or red potatoes if Creamer potatoes aren’t available.
• To make this dish vegan, replace butter with olive oil and add extra garlic for punch.

Storage

Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350 degrees F until warmed through to keep the vegetables crispy. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast these vegetables at a lower temperature?

Yes, you can roast them at 375 degrees F, but it will take longer—expect 45 to 60 minutes for tender vegetables. Keep an eye on them to avoid drying out.

Can I prepare this dish in advance?

Absolutely. You can toss the vegetables with the butter mixture and keep them refrigerated overnight. Roast just before serving for best flavor and texture.

Roasted Potatoes and Carrots Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This roasted potatoes and carrots recipe features tender creamer potatoes and sliced carrots, coated in a flavorful garlic herb butter and baked to perfection. A comforting and easy side dish that pairs well with any main course, garnished with fresh parsley for a vibrant finish.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Total Time: 45-55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 lb Creamer potatoes
• 4 large carrots, peeled and sliced diagonally (1cm thick)

Garlic Herb Butter

• 1/3 cup unsalted butter, melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Garnish

• Fresh parsley, for garnishing as desired

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it’s hot enough for roasting the vegetables evenly.
2. Prepare Vegetables: Halve the creamer potatoes and place them in a large mixing bowl along with the sliced carrots, cut diagonally about 1 cm thick for even cooking.
3. Make Garlic Herb Butter: In a small bowl, whisk together the melted unsalted butter, minced garlic, dried parsley, salt, dried thyme, and black pepper until well combined.
4. Coat Vegetables: Pour the garlic herb butter mixture over the potatoes and carrots in the bowl, reserving a small amount if you wish to brush the vegetables again after baking. Toss thoroughly to ensure all pieces are evenly coated.
5. Arrange and Roast: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote easy cleanup.
6. Bake Until Tender: Place the baking sheet in the preheated oven and roast for 35 to 45 minutes. Check for tenderness at 30 minutes and continue cooking as needed depending on the thickness of the carrot slices until vegetables are tender and lightly browned.
7. Optional Finish: If you reserved some garlic herb butter, brush it over the roasted vegetables before serving for extra flavor and gloss.
8. Garnish and Serve: Sprinkle fresh parsley over the roasted potatoes and carrots, then serve hot as a delicious and hearty side dish.

Notes

• The cooking time may vary depending on the thickness of the carrot slices; thinner slices will cook faster.
• You can substitute other root vegetables such as parsnips or sweet potatoes for variety.
• Using creamer potatoes helps achieve tender interiors with a golden crust while roasting.
• For a dairy-free version, substitute butter with olive oil.
• Ensure the vegetables are spread in a single layer to roast evenly and avoid steaming.

Keywords: roasted potatoes, roasted carrots, garlic herb butter, side dish, easy roasting vegetables, creamer potatoes, oven roasted vegetables