Roasted Potatoes And Carrots
This one-pan roasted potatoes and carrots recipe makes an easy, flavor-packed weeknight side dish. They’re crispy on the outside, fluffy on the inside, and ready in just 30 minutes. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 169kcal
Ingredients
- 3 medium potatoes
- 2 large carrots
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking dish with parchment paper.
- Quarter your potatoes, then halve them again. 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.
- Transfer the seasoned vegetables onto the lined dish and roast for 30 minutes, flipping the vegetables halfway through.
- Remove them from the oven and serve immediately.
Video
Notes
- Leftovers: Keep in the fridge, covered, for up to 3 days. You can freeze them in a ziplock bag for 3 months.
- The best potatoes to use are starchy ones like Yukon Gold and Red potatoes.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Sodium: 325mg | Potassium: 790mg | Fiber: 5g | Vitamin A: 6018IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg | NET CARBS: 26g