Description
A simple and delicious recipe for perfectly roasted potatoes and carrots, seasoned with olive oil, salt, and pepper. These tender and golden vegetables make a perfect side dish for any meal, roasting to crispy perfection in just 30 minutes.
Ingredients
Scale
Vegetables
- 3 medium potatoes, quartered
- 2 large carrots, chopped into 2-inch pieces
Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Begin by preheating your oven to 200°C (400°F) and line a large baking dish or sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the vegetables: Quarter the potatoes and chop the carrots into uniform 2-inch pieces. Place them in a large mixing bowl to ensure even coating with seasoning.
- Toss with oil and seasoning: Drizzle the olive oil over the potatoes and carrots. Sprinkle with salt and freshly ground black pepper. Gently toss to evenly coat all the vegetables with the oil and seasonings.
- Roast the vegetables: Spread the seasoned vegetables evenly on the lined baking dish. Roast in the preheated oven for 30 to 35 minutes, flipping the vegetables halfway through cooking to ensure even browning. The vegetables are done when they are tender and have a golden, crispy exterior.
Notes
- Cut vegetables into uniform pieces to ensure even cooking.
- Flip the vegetables halfway through roasting to promote even browning and crispiness.
- Use fresh rosemary or thyme for added flavor if desired.
- Serve hot as a side dish with roasted meats or your favorite protein.
