Perfectly Roasted Potatoes and Carrots with Rosemary and Garlic
A simple, delicious side of roasted potatoes andcarrots seasoned with rosemary and garlic. This dish is easy to make and acrowd-pleaser, perfect for any occasion.
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.
Nutrition
Calories: 150kcal
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