Roasted Potatoes and Carrots
Roasted Potatoes and Carrots
Introduction
Roasted Potatoes and Carrots are a simple yet delightful side dish that brings comfort to any meal. They are easy to prepare and taste amazing, making them a favorite at our family dinners.
Why Make This Recipe
This recipe is perfect for busy days or cozy weekends. The flavors of roasted potatoes and carrots blend beautifully, and they pair well with almost any main dish. Plus, it’s a great way to enjoy veggies in a fun and tasty way!
How to Make Roasted Potatoes and Carrots
Making Roasted Potatoes and Carrots is quick and straightforward. With just a few simple ingredients, you can create a warm, comforting dish that everyone will love.
Ingredients:
- 2 cups potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed potatoes and sliced carrots.
- Drizzle with olive oil and add salt, pepper, and thyme. Toss until well coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until tender and golden brown, stirring halfway through.
- Serve warm as a side dish.
How to Serve Roasted Potatoes and Carrots
Serve these roasted veggies alongside your favorite protein, like chicken, beef, or fish. They also make a great addition to a holiday meal or family gathering.
How to Store Roasted Potatoes and Carrots
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, simply pop them back in the oven or microwave until warm.
Tips to Make Roasted Potatoes and Carrots
- Cut your veggies into similar sizes for even cooking.
- Feel free to add your favorite herbs and spices for extra flavor.
- For a crispy finish, leave them in the oven a bit longer, but watch carefully to avoid burning.
Variation
Try adding other vegetables like bell peppers or sweet potatoes for added color and flavor. You can also sprinkle some cheese on top during the last few minutes of roasting for a cheesy twist!
FAQs
1. Can I use other vegetables?
Yes! Feel free to mix in other veggies like bell peppers or zucchini.
2. How do I know when they are done?
They should be tender and golden brown. You can test them with a fork to check for doneness.
3. Can I make this ahead of time?
Yes! You can prep the veggies in advance and store them in the fridge until you’re ready to roast.
Roasted Potatoes and Carrots
Ingredients
Vegetables
- 2 cups potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional) Add for extra flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed potatoes and sliced carrots.
- Drizzle with olive oil and add salt, pepper, and thyme. Toss until well coated.
- Spread the vegetables on a baking sheet in a single layer.
Cooking
- Roast in the preheated oven for 25-30 minutes or until tender and golden brown, stirring halfway through.
- Serve warm as a side dish.
