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Roast Potatoes and Carrots Recipe

Roast Potatoes and Carrots Recipe

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4.6 from 75 reviews

This simple yet flavorful roast potatoes and carrots recipe is the ultimate side dish for weekday dinners or festive feasts. Russet potatoes and sweet carrots are tossed with avocado oil and aromatic seasonings, then roasted until perfectly golden and crisp. Finished with fresh rosemary and an optional touch of Parmesan cheese, these vegetables are irresistible—crispy on the outside, tender on the inside, and bursting with savory, earthy flavors everyone will love.

  • Total Time: 1 hour
  • Yield: 4–5 servings

Ingredients

Vegetables

  • 2 ½ lbs. Russet or Idaho potatoes, peeled and cut into 1 ½-inch pieces
  • 1 ½ lbs. carrots, peeled and cut into 1-inch pieces on a diagonal

Seasoning & Oil

  • ¼ cup avocado oil
  • 1 ½ tsp. paprika
  • 1 ½ tsp. garlic powder
  • 2 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ½ tsp. honey
  • 1 ½ Tbsp. fresh chopped rosemary

Finishing Touch

  • ¼ cup grated Parmesan cheese, optional

Instructions

  1. Preheat the Oven
    Begin by preheating your oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper and set it aside. This helps ensure the vegetables won’t stick and promotes even roasting.
  2. Prep the Vegetables
    In a large mixing bowl, add the cubed potatoes and diagonally cut carrots. Drizzle with avocado oil, then sprinkle in the paprika, garlic powder, kosher salt, ground black pepper, honey, and chopped rosemary. Use your hands to toss everything together, ensuring each piece is thoroughly coated in the oil and spices for maximum flavor and even cooking.
  3. Arrange and Bake
    Spread the seasoned vegetables evenly in a single layer on your prepared baking sheet. Cover the pan tightly with foil. Bake on the middle rack of the oven for 25 minutes; this initial covered bake helps the potatoes and carrots soften through.
  4. Uncover and Finish Roasting
    After the initial bake, remove the foil, toss the vegetables gently to promote even browning, and if using, sprinkle Parmesan cheese on top and mix to coat. Return the pan to the oven uncovered and continue roasting for another 20-25 minutes. Roast until the vegetables are beautifully golden, crisp, and can be easily pierced with a fork.
  5. Cool and Serve
    Remove the pan from the oven and let the vegetables cool for a few minutes. Serve warm as a delicious, hearty side dish.

Notes

  • Rosemary: Use fresh rosemary for the best flavor; dried rosemary does not provide the same fresh, woodsy aroma and taste.
  • Leftovers: Store in an airtight container in the refrigerator for 3-4 days. While you can freeze leftovers for up to 3 months, note that texture and flavor may be diminished once thawed.
  • For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
  • Try adding other herbs or spices, such as thyme or smoked paprika, to customize the flavor profile.
  • Author: ELLA
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Side-dishes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 4 ounces
  • Calories: 266
  • Sugar: 8.1 g
  • Sodium: 523.2 mg
  • Fat: 9.8 g
  • Carbohydrates: 42.5 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

Find it online: https://ellarecipe.com/roast-potatoes-and-carrots-recipe/