The other day I found myself with such a craving for oven roasted potatoes and carrots. My oldest son is not one for potatoes, so I don't usually make them for regular inclusion in my weekly meal plans. But, on this particular day, I didn't care. He'd have to deal!
These came out so yummy and flavorful and were so incredibly easy. This basic recipe would work with almost any veggie, but my favorite combo is potatoes and carrots.
What you need:
2 pounds of potatoes — I used small red ones, but baby Yukon would work great, too. Scrub them and then cut them in halves, lengthwise.
2 pounds of carrots. Peel them, cut them in half lengthwise, and then again crosswise.
approximately 2 Tbsp. olive oil
kosher salt or sea salt
ground pepper
1/2 Tbsp. butter
dried rosemary flakes
What to do:
Preheat your oven to 400 – nice & hot, baby! Bring a large pot of water to boil and add the potatoes. Boil them until just fork tender — approximately 5-7 minutes. Drain the potatoes really well then spread them evenly on a large rimmed baking sheet. My personal fave is the Pampered Chef Large Bar pan.
Add the carrots and drizzle generously with the olive oil. Add salt and pepper and toss to coat evenly.
Place in the oven and bake for 25 minutes – stirring once halfway through. Once they're done, transfer them to a large bowl or dish and add the butter and rosemary. Toss gently to coat.
Serve and enjoy!
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