Roasted Potatoes and Carrots
These roasted potatoes and carrots are tossed with olive oil and herbs than roasted in the oven until crispy, tender and loaded with flavor. An easy side dish to any meal!
Ingredients
- 1 pound large carrots , peeled
- 1 pound baby gold potatoes (could also use red potatoes)
- 3-4 Tablespoons olive oil
- ¾ teaspoon fine sea salt , plus more to taste
- ¾ teaspoon dried oregano leaves
- ¾ teaspoon dried basil leaves
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper , plus more to taste
Instructions
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
- Prep veggies. Cut one pound carrots in half and then cut into 2-inch pieces. Cut one pound baby potatoes into 1/4-inch rounds.
- Toss with seasonings. In a bowl or on the baking sheet, place the carrots and potatoes. Drizzle the 3-4 Tablespoons olive oil and sprinkle 3/4 teaspoon salt, 3/4 teaspoon oregano, 3/4 teaspoon basil, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
- Roast. Place carrots and potatoes on baking sheet, if needed, and roast 15 minutes, or until vegetables are starting to get tender. Flip and bake an additional 15 to 20 minutes, or until fork tender.
- Serve while warm and season with salt and pepper.
Notes
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 114kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 261mg, Potassium: 420mg, Fiber: 3g, Sugar: 3g, Vitamin A: 9472IU, Vitamin C: 15mg, Calcium: 28mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
