Best 2 Roasted Potatoes And Baby Carrots With Garlic Recipes

Embark on a culinary journey with our delectable roasted potatoes and baby carrots with garlic, a harmonious blend of flavors that will tantalize your taste buds. Crispy on the outside, fluffy on the inside, and infused with aromatic garlic and herbs, these roasted delights are the perfect accompaniment to any main course. Whether you're hosting a hearty family dinner, a cozy holiday gathering, or a simple weeknight meal, this versatile dish is sure to impress. In this comprehensive guide, we'll provide you with two irresistible recipes: a classic roasted potatoes and baby carrots recipe for a timeless taste, and a zesty lemon-herb variation that adds a pop of brightness. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable side dish that will leave your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

Roasted Potatoes and Baby Carrots With Garlic image

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

Ingredients

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots (can use more or less)
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

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).

BALSAMIC-ROASTED BABY POTATOES & CARROTS

Balsamic-roasted Baby Potatoes & Carrots image

Make and share this Balsamic-roasted Baby Potatoes & Carrots recipe from Food.com.

Provided by CountryLady

Categories Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs baby red potatoes or 3 lbs white potatoes, halved (or both)
1 lb peeled baby-cut carrot (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

Line a large rimmed baking sheet with heavy duty foil.
Combine all ingredients in a large bowl.
Place on baking dish in a single layer& cover with foil.
Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

Nutrition Facts : Calories 224.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 394.2, Carbohydrate 39.4, Fiber 5.7, Sugar 6.2, Protein 4.4

Tips:

Choose the right potatoes: For roasting, Yukon Gold or Russet potatoes are good choices because they hold their shape well.
Cut the potatoes and carrots evenly: This will help them cook evenly.
Toss the vegetables in oil and seasonings: This will help them roast to perfection.
Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside.
Don't overcrowd the pan: This will prevent the vegetables from cooking evenly.
Roast the vegetables until they are tender: You can check this by piercing them with a fork.
Serve the vegetables immediately: They are best enjoyed when they are hot and crispy.

Conclusion:

Roasted potatoes and baby carrots with garlic are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for a weeknight dinner or a special occasion. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a tasty and healthy side dish, give roasted potatoes and baby carrots with garlic a try.

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