Roasted Potatoes and Carrots

Easy to make, this simple side dish of Roasted Potatoes and Carrots is a regular in our house. In fact, I make this an embarrassing amount because it's so satisfying and quick as well.

Prep Time15

Cook Time25

Total Time40

Author : Kari Peters

Cuisine: Amercian

Servings:

Calories: 241kcal

Ingredients

1.5 pounds Yukon gold potatoes about 4 medium, or other potato of choice
1 pound carrots peeled and sliced 1/4" thick, about 4-6 carrots
1 clove garlic minced
2 tbsp olive oil or melted butter, ghee, lard, bacon fat etc.
1/2 tsp sea salt or to taste
1/4 tsp black pepper
2 tsp chopped fresh rosemary or thyme, or 1 tsp dried Italian seasoning or Herbs de Provence

Instructions

Preheat the oven to 450ºF
Line a baking sheet parchment paper if desired for easier cleanup. Most parchment paper is rated for 420-450ºF.
Cut the potatoes into pieces that are roughly 1.5" x 1.5" x .5" thick. Toss the potatoes and carrots together on a baking sheet.
Add the garlic, olive oil, sea salt, black pepper, and herb of choice to the pan. Toss together well to evenly distribute everything. You could mix the garlic with the olive oil first to make this a touch easier.
Spread the potatoes and carrots evenly and roast in the oven for 25-30 minutes or until fork tender and lightly golden brown.
Serve immediately.

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Notes

To make this a sheet pan dinner, top the potatoes and carrots with 4 sausage links (1 pound). Precooked sausage links take about 10 minutes to be heated through. Raw sausage links take on average 25 minutes to cook through at 450ºF.

We love using bratwurst, Italian sausage (both mild and hot) and chorizo. The chorizo is especially good when you use thyme for the herb in the potatoes and carrots.

Nutrition