Best 5 Oven Roasted Potatoes And Carrots Recipes
**Savory Roasted Vegetables: A Culinary Symphony of Roasted Carrots and Potatoes**
Embark on a delightful culinary journey with our oven-roasted potatoes and carrots, a symphony of flavors and textures that will tantalize your taste buds. This classic dish is not only a feast for the senses, but also a nutritious and versatile side dish that complements a wide range of main courses. With just a few simple ingredients and minimal preparation, you can create a wholesome and delicious dish that will leave you craving for more.
**Roasted Potatoes:**
- Golden and crispy on the outside, fluffy and tender on the inside, our roasted potatoes are a true crowd-pleaser.
- Perfectly seasoned with garlic, herbs, and a hint of paprika, these potatoes are sure to become a staple in your weekly menu.
**Roasted Carrots:**
- Sweet, caramelized, and bursting with natural flavors, our roasted carrots are a delightful addition to any meal.
- Tossed in a vibrant blend of honey, balsamic vinegar, and fresh thyme, these carrots offer a delightful balance of sweet and savory notes.
**Vegan and Gluten-Free Options:**
- Our recipes cater to various dietary preferences, providing both vegan and gluten-free variations.
- With simple substitutions, you can create these delectable dishes that are suitable for everyone to enjoy.
**Hassle-Free Preparation:**
- Minimal preparation is required for this dish, making it an ideal choice for busy weeknights or effortless entertaining.
- Simply toss the vegetables with the flavorful seasonings and let the oven do the rest.
**Versatile Accompaniment:**
- These roasted vegetables are the perfect accompaniment to a variety of main courses, from grilled meats and fish to hearty stews and casseroles.
- Their vibrant colors and contrasting textures add visual appeal to any plate.
**Dietary Information:**
- Serving Size: 1 cup
- Calories: 150 kcal
- Fat: 5 g
- Carbohydrates: 20 g
- Protein: 2 g
**Keywords:**
- Oven-Roasted Potatoes
- Roasted Carrots
- Roasted Vegetables
- Side Dish
- Vegetarian
- Vegan
- Gluten-Free
- Easy Recipe
- Healthy
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
CARROTS & POTATOES ROASTED W/ ONION AND GARLIC
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
Provided by Bev I Am
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
- Season generously with salt and pepper, toss.
- Cover pan with aluminum foil and bake for 45 minutes.
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4
OVEN POT ROAST WITH CARROTS AND POTATOES
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Provided by bullwinkle
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
ROASTED POTATOES AND CARROTS WITH RANCH SEASONING
This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.
Provided by Betka
Categories Side Dish Vegetables Carrots
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
- Pour vegetables and excess marinade into the prepared baking dish.
- Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.
Nutrition Facts : Calories 247 calories, Carbohydrate 42.4 g, Fat 7 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 556.8 mg, Sugar 5.4 g
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as Russet potatoes.
- Cut the potatoes and carrots evenly: This will help them cook evenly.
- Toss the vegetables with olive oil, salt, and pepper: This will help them brown and develop flavor.
- Roast the vegetables at a high temperature: This will help them caramelize and get crispy.
- Don't overcrowd the baking sheet: If you overcrowd the baking sheet, the vegetables will steam instead of roast.
- Stir the vegetables halfway through cooking: This will help them cook evenly.
- Roast the vegetables until they are tender and browned: The potatoes should be fork-tender and the carrots should be slightly caramelized.
Conclusion:
Oven-roasted potatoes and carrots are a delicious and easy side dish that can be served with a variety of main courses. They are also a great way to get your daily dose of vegetables. With a few simple tips, you can make perfect oven-roasted potatoes and carrots every time.
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