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Roasted Potatoes and Carrots on a serving platter
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Roasted Potatoes And Carrots

Our roasted potatoes and carrots are tossed with garlic herb butter and roasted to perfection. It's a wonderful side dish that pairs well with almost anything.
Course Side Dish
Cuisine American
Keyword roasted carrots, roasted potatoes, roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 220kcal
Author Kathleen

Ingredients

  • 1 tablespoons olive oil
  • 2 tablespoons butter melted
  • 1 tablespoon garlic roughly chopped
  • 1 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons fresh rosemary
  • 1 teaspoon dried Italian seasoning
  • 1 pound whole carrots, peeled and cut into 1 inch thick slices
  • 1 pound small gold potatoes cut in half
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400ºF (204ºC). Evenly spread (1 tablespoon) olive oil on a rimmed baking sheet.
  • In a large mixing bowl, whisk butter (2 tablespoons), garlic (1 tablespoon), salt (1 1/2 teaspoons), pepper (1/4 teaspoon), fresh rosemary (2 teaspoons), and Italian seasoning (1 teaspoon) in a large bowl until evenly combined.
    Step 1 how to make roasted potatoes and carrots, Combine butter, garlic, salt, pepper, rosemary, and Italian seasoning in a bowl.
  • Add potatoes (1 pound) and carrots (1 pound) to the mixing bowl and toss to evenly coat the veggies.
  • Transfer vegetables to oiled baking sheet and arrange in a single layer.
    Step 3 how to make roasted potatoes and carrots, Add potatoes and carrots. Toss to evenly coat the veggies.Transfer vegetables to the baking sheet.
  • Cook in preheated oven, until potatoes and carrots are tender when pierced with a fork, about 30-40 minutes.
    Step 4 how to make roasted potatoes and carrots, Bake.
  • Sprinkle potatoes and carrots with parsley (2 tablespoons). Taste and adjust salt and pepper if needed (I added an additional 1/4 teaspoon of salt). Serve immediately.

Notes

  1. Golden Brown: I like to place the potatoes cut side down, which browns the cut side very nicely. I roast until the vegetables begin to show a nice browning. When this happens, the natural sugars in the veggies begin to caramelize.
  2. Lighten Up! If you want to cut a few calories, or just like your food lighter, you can cut back on the butter, or omit it completely.
    • I love the recipe just as it’s written, and think it delivers the best flavor, but, we all have different dietary requirements. Just make sure you don’t skip tossing the potatoes and carrots with the garlic and herbs.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 1004mg | Potassium: 870mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19301IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 2mg