Golden Roasted Carrots and Potatoes with Herbs
Recipe Introduction
Quick Hook
Ever find yourself staring into the fridge, wondering what to cook? Honestly, baked carrots and potatoes are always a winner. This recipe is proper simple and tastes amazing.
Brief Overview
Roasting carrots and potatoes is a classic for a reason. Originating as a humble way to use root vegetables, it's now a staple across many cultures.
It's an easy recipe. Prep takes about 15 minutes , and cooking is 45 minutes . This oven-roasted vegetables recipe makes enough for 4-6 people.
Main Benefits
This recipe isn't just tasty, it's good for you too! Roasted root vegetables are packed with vitamins and fiber. It's the perfect side for Sunday lunch or any weeknight meal.
The best thing? It transforms humble spuds and carrots into something special.
Simple Ingredients, Big Flavours
Fancy some herb roasted carrots and potatoes ? You'll need:
- 2 lbs (900g) of your favorite potatoes, like Yukon Gold or red potatoes.
- 1 lb (450g) of carrots.
- 3 tablespoons of olive oil.
- Some garlic, rosemary, thyme, salt, and pepper.
Get Your Veg Ready
Start by preheating your oven to 400° F ( 200° C) . While the oven is warming up, give those veggies a good scrub.
Then, chop them into 1 inch (2.5 cm) pieces. I sometimes leave the skins on the potatoes for extra texture.
Just a thing, sometimes I like to place them in a wire rack for a perfect crisp.
The Magic Mix
In a big bowl, chuck in the potatoes, carrots, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Give it all a good toss to coat the vegetables evenly.
This is where the flavour really comes to life. Feel free to add other roasted veggie ideas too.
Oven Time!
Spread the red potatoes and carrots in oven in a single layer on a baking sheet. Don't overcrowd them. Bake for 40- 45 minutes, flipping halfway, until they're tender and golden.
Honestly, the smell alone is worth it! You know it's ready when it smells awesome.
Serving Suggestions
These garlic roasted carrots and potatoes are brilliant with a roast chicken or pork. Or even with some grilled sausages.
I usually serve them with a dollop of Greek yogurt and a sprinkle of fresh herbs. These meals with roasted veggies are bound to make everybody happy.
Give it a go, and let me know what you think!
Ingredients & Equipment for the Best Baked Carrots and Potatoes
Alright, let's talk ingredients! This herb roasted carrots and potatoes recipe is super simple. You know, the kind where the ingredients really shine? I reckon the quality matters.
So, let's get down to it.
Main Players: Veggie Lineup
For this delicious side, here's what you'll need:
- 2 lbs (900g) Yukon Gold or red potatoes.
- 1 lb (450g) carrots, peeled.
- 3 tablespoons olive oil. You want a decent one.
- 2 cloves garlic, minced.
Honest truth? Good potatoes make all the difference. Look for firm ones. Same with the carrots! They should be bright orange and not bendy.
Seasoning Superstars
The right spices are key! They are like the supporting cast. They help make the roasted veggie ideas pop.
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried).
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried).
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
For a lovely flavor boost, consider a pinch of smoked paprika. So good. Fresh herbs are always best. They add such a lovely touch.
If you only have dried, that's okay too. Just use less.
Essential Kit: What You'll Need
No need for fancy gadgets here. We are making easy roasted vegetables , not rocket science!
- Large mixing bowl.
- Large baking sheet (rimmed is best).
- Parchment paper (optional, cleanup is easier).
A good baking sheet is essential. You don’t want your red potatoes and carrots in oven to burn. Parchment paper makes washing up a breeze. I'm all for that.
Roasting Potatoes and Veggies in Oven : Tips and Tricks
I always make sure my veggies are roughly the same size. It makes for even cooking. Also, don't overcrowd the pan! This can lead to steaming instead of roasting.
Nobody wants soggy veggies. Roasting carrots and potatoes should give you great texture, not a boiled effect!
Garlic roasted carrots and potatoes are a great accompaniment for Meals With Roasted Veggies
Honestly, I could eat oven-roasted vegetables recipe every day. They are so versatile!
Golden Roasting Carrots And Potatoes with Herbs: A Simple Pleasure
Honestly, sometimes I think the best meals are the simplest. Like baked carrots and potatoes . It's proper comfort food, innit? Takes me back to Sunday roasts at my Nan's.
This recipe is just a humble way to make oven-roasted vegetables recipe and veggies shine.
Prep Like a Pro: Your Mise en Place
First things first, get your stuff together! Wash and scrub 2 lbs potatoes and 1 lb carrots. Chop them into 1 inch chunks.
Mince 2 cloves of garlic. Chop up 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. Got it? Good. This is your essential mise en place .
Want to save time? Chop the veggies while the oven preheats. Safety reminder: watch your fingers with that knife, yeah?
From Raw to Golden: step-by-step
Let's get this show on the road!
- Preheat your oven to 400° F ( 200° C) .
- Chuck the potatoes and carrots into a large bowl.
- Drizzle with 3 tablespoons of olive oil. Add the garlic, rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon pepper. Give it a good toss.
- Spread the veggies in a single layer on a baking sheet. Don't overcrowd them, or they'll steam, not roast!
- Roast for 40- 45 minutes , flipping halfway through. Look for a lovely golden brown colour.
Top Tips for Roasted Veggie Ideas
- Pro tip: Roasting potatoes and veggies in oven , especially on a high temperature gets them caramelised and sweet.
- Don't skip the flipping! That's how you get even browning.
- A common mistake? Not using enough oil. Veggies need that fat to get crispy.
- For Herb roasted carrots and potatoes , use fresh herbs. It really makes a difference, Red Potatoes and Carrots in Oven work well too!
Tasty Variations and Serving Suggestions
Fancy mixing things up? Add a pinch of smoked paprika. Or squeeze a bit of lemon juice at the end.
These Easy roasted vegetables are amazing with roast chicken or grilled sausages. A dollop of Greek yogurt or mustard, what do you think? They complement the dish for savoury goodness.
So there you have it! A simple yet delicious way to enjoy Garlic roasted carrots and potatoes . Give it a go, and let me know what you think!
Recipe Notes: Nailing Those Baked Carrots And Potatoes
Honestly, this recipe for roasting carrots and potatoes in oven is pretty forgiving. But, a few tips will make all the difference.
I remember the first time I made herb roasted carrots and potatoes . I didn’t cut the veggies evenly, disaster! Some were mushy, others rock hard! Learn from my mistakes, eh?
Plating Like a Pro and Serving Magic
Want to make your oven-roasted vegetables recipe look fancy? Pile those roasted root vegetables high on a platter. A sprinkle of fresh parsley adds a pop of colour.
For sides, think roasted chicken or a nice grilled sausage. A dollop of Greek yogurt? Yes, please! And a dry white wine alongside will really make for a perfect sunday dinner.
Storing Leftover Goodness
Got leftovers of these delicious garlic roasted carrots and potatoes ? Lucky you! Pop them in an airtight container and they'll keep in the fridge for up to 3 days.
To reheat, spread them on a baking sheet and warm them in a 350° F ( 175° C) oven for about 10 minutes.
Microwaving works too, but they won't be as crispy. Freezing is possible, but they might lose some texture.
Remixing Your Roasted Veggie Ideas
Fancy a change? For a vegan version, just double check your olive oil is vegan (but most are!). Want a sweeter twist? Drizzle a bit of maple syrup during the last 15 minutes of roasting carrots and potatoes .
Trust me, it's banging. You can also try using different seasonal ingredient swaps , such as parsnips in winter for a lovely festive feel.
Nutrition lowdown
Alright, let's talk numbers. Each serving is roughly 200 calories. You also get around 3g of protein, 8g of fat, 30g of carbs, and 4g of fibre.
These easy roasted vegetables are packed with vitamins and fiber. Carrots are great for your eyes (thanks to all that beta carotene), and potatoes give you energy.
It's practically a health food, right?
So there you have it. A dish that's as easy as it is delicious. Get creative, have fun, and enjoy those perfect red potatoes and carrots in oven ! Happy cooking, and don't forget to experiment!
Frequently Asked Questions
Can I use different vegetables besides carrots and potatoes for this baked dish?
Absolutely! While this recipe focuses on the classic combo of carrots and potatoes, you can definitely add other root vegetables. Parsnips, sweet potatoes, or even Brussels sprouts would be delicious additions.
Just be sure to cut them into similar sizes so they cook evenly, like a proper Full English breakfast with everything cooked to perfection!
How do I get my baked carrots and potatoes extra crispy? Mine always seem a bit soft.
Ah, the quest for crispy roasted veggies! First, make sure you're not overcrowding the baking sheet; that steams the vegetables. Also, ensure your oven is properly preheated, and try roasting at a slightly higher temperature (425°F/220°C).
Tossing the veggies in a bit of cornstarch before adding the oil can also help them crisp up it's a bit like adding a secret ingredient to your Yorkshire puddings!
What's the best way to store leftover baked carrots and potatoes?
Leftovers are great for a quick lunch! Store your cooled baked carrots and potatoes in an airtight container in the refrigerator. They'll keep for 3-4 days. You can reheat them in the oven for a crisper result or microwave them for speed, though they might lose a bit of their crispness.
You can even chop them up and add them to a frittata waste not, want not, as they say!
I'm watching my salt intake. Can I still make these baked carrots and potatoes?
Of course! You can easily reduce the amount of salt in the recipe or even omit it altogether. The fresh herbs and garlic will still provide plenty of flavour. You could also try using a salt substitute or adding a squeeze of lemon juice after roasting to brighten the flavours without adding sodium.
Think of it like adjusting the seasoning on your fish and chips to your liking.
Can I prepare the baked carrots and potatoes ahead of time?
Yes, you can prep some of the elements in advance. You can chop the vegetables and toss them with the herbs and oil a few hours ahead of time and store them in the fridge. However, I would recommend roasting them just before serving for the best texture and flavour.
The prepped vegetables might release some moisture if left for too long, which could affect the crispness a bit like soggy bottoms on the Great British Bake Off!
What kind of potatoes work best for baked carrots and potatoes?
Yukon Golds are fantastic because they have a naturally buttery flavor and roast up beautifully. Red potatoes also work well and hold their shape nicely. If you are planning on using all purpose potatoes, make sure that you don't overcook them.
A high starch potato such as russets, should be used if a smoother consistency is preferred.
Golden Roasted Carrots And Potatoes With Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 200 calories |
|---|---|
| Fat | 8g |
| Fiber | 4g |
