Roasted Potatoes And Carrots

These roasted carrots and potatoes are tender on the outside, fluffy and soft in the middle. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 30

Total Time 31

Servings servings

Calories 169kcal

Author Arman Liew

Ingredients

3 medium potatoes
2 large carrots
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 200C/400F. Line a large baking dish with parchment paper.
Quarter your potatoes and chop the carrots into 2-inch pieces. Place them in a large mixing bowl and drizzle olive oil on top. Season with salt and pepper and gently mix together.
Transfer the seasoned vegetables onto the lined dish and roast for 30-35 minutes, flipping the vegetables halfway through.

Video

Notes

TO STORE: Place leftovers in an airtight container. They will last up to 3 days in the fridge.

TO REHEAT: Reheat the vegetables in an oven preheated to 400F degrees. Bake them for 5 minutes or until heated through.

TO FREEZE: Place the cooled vegetables in a ziplock bag and store them in the freezer for up to 6 months.

Variations

Spices and herbs. Try garlic powder, onion powder, chili powder, paprika, or Italian seasonings.
Cheese. When I’m feeling extra fancy, I’ll sprinkle parmesan cheese over the veggies as soon as they’re out of the oven.
Swap the veggies. When I’m short on potatoes or carrots, I’ll sub in other veggies like green beans, broccoli, or bell peppers. Just make sure they’re all similar in size so they cook evenly.
Fresh herbs. Garnish the veggies with parsley or fresh thyme for color and fresh flavor.

Nutrition