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Roasted Potatoes and Carrots Recipe

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★★★★★

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.

Ingredients

Scale

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

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