Roasted Potatoes and Carrots are a classic, easy-to-make side dish that pairs well with just about any main course. With crispy edges and a tender center, this simple recipe is elevated with the earthy aroma of rosemary and the rich flavor of garlic. The addition of paprika brings a subtle warmth, while fresh parsley adds a hint of color and freshness. Whether you’re preparing a holiday meal or a casual dinner, this versatile dish will make your table feel complete.
Ingredients:
- 500 g baby potatoes (or regular potatoes, cut into chunks)
- 500 g carrots, peeled and cut into sticks or rounds
- 3 tablespoons olive oil
- 2 teaspoons dried rosemary (or fresh, chopped)
- 2 teaspoons garlic powder (or 2-3 fresh garlic cloves, minced)
- Salt and pepper to taste
- Optional: A sprinkle of 1 teaspoon paprika to enhance the flavor.
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with oil.
- Prepare the Vegetables:
- In a large bowl, toss the potatoes and carrots with olive oil, dried rosemary, garlic powder (or fresh minced garlic), salt, pepper, and paprika if using. Mix until all vegetables are evenly coated with seasoning.
- Arrange on Baking Sheet:
- Spread the seasoned potatoes and carrots on the prepared baking sheet in a single layer. This helps them roast evenly and get a nice golden color.
- Roast the Vegetables:
- Roast in the preheated oven for 35-40 minutes, or until the potatoes and carrots are tender and golden brown, stirring halfway through for even cooking.
- Garnish and Serve:
- Take it out of the oven and garnish with a scattering of freshly chopped parsley.
- Serve hot, and enjoy the crisp, flavorful vegetables as a perfect side dish.
Conclusion:
This roasted potatoes and carrots recipe is an easy, versatile side dish that’s full of flavor and sure to be a hit. With minimal prep and maximum taste, it’s a great choice for adding warmth and color to any meal. The rosemary and garlic make it fragrant, and a sprinkle of fresh parsley gives it that finishing touch.
Perfectly Roasted Potatoes and Carrots with Rosemary and Garlic
Ingredients
- 500 g baby potatoes or regular potatoes, cut into chunks
- 500 g carrots peeled and cut into sticks or rounds
- 3 tablespoons olive oil
- 2 teaspoons dried rosemary or fresh, chopped
- 2 teaspoons garlic powder or 2-3 fresh garlic cloves, minced
- Salt and pepper to taste
- Optional: A sprinkle of 1 teaspoon paprika to enhance the flavor.
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with oil.
- Prepare the Vegetables:
- In a large bowl, toss the potatoes and carrots with olive oil, dried rosemary, garlic powder (or fresh minced garlic), salt, pepper, and paprika if using. Mix until all vegetables are evenly coated with seasoning.
- Arrange on Baking Sheet:
- Spread the seasoned potatoes and carrots on the prepared baking sheet in a single layer. This helps them roast evenly and get a nice golden color.
- Roast the Vegetables:
- Roast in the preheated oven for 35-40 minutes, or until the potatoes and carrots are tender and golden brown, stirring halfway through for even cooking.
- Garnish and Serve:
- Take it out of the oven and garnish with a scattering of freshly chopped parsley.
- Serve hot, and enjoy the crisp, flavorful vegetables as a perfect side dish.