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Roasted Vegetables Recipe with Potatoes and Carrots

Delicious Roasted Vegetables Recipe with Potatoes and Carrots

This Roasted Vegetables Recipe with Potatoes and Carrots offers a flavorful side dish that’s easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Yukon Gold potatoes, cubed
  • 2 cups carrots, sliced
Seasonings
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly cracked black pepper
  • 2 teaspoons fresh rosemary or thyme, chopped

Equipment

  • Baking sheet
  • large bowl
  • parchment paper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop the potatoes and carrots into uniform pieces.
  3. In a large bowl, combine the vegetables with olive oil, salt, pepper, and herbs; toss until well coated.
  4. Spread the mixture evenly on a baking sheet lined with parchment paper.
  5. Roast for 25-30 minutes, tossing halfway through until golden brown and tender.
  6. Serve warm as a side dish or enjoy directly from the baking sheet.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8g

Notes

Feel free to customize with different vegetables or herbs to suit your taste.

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