Roasted Potatoes and Carrots Recipe

Introduction

These roasted potatoes and carrots are a simple, flavorful side dish perfect for any meal. Crispy on the outside and tender on the inside, they’re coated with a fragrant garlic herb butter that makes every bite delightful.

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots, peeled and sliced diagonally (1 cm thick)
• 1/3 cup unsalted butter, melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Fresh parsley for garnishing (optional)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Halve the Creamer potatoes and place them in a large bowl along with the sliced carrots.
3. Step 3: In a small bowl, whisk together the melted butter, minced garlic, dried parsley, salt, dried thyme, and black pepper.
4. Step 4: Pour the butter mixture over the potatoes and carrots, reserving a little for serving if you like.
5. Step 5: Toss the vegetables well to evenly coat them with the butter and herbs.
6. Step 6: Spread the coated vegetables in a single layer on a parchment-lined baking sheet.
7. Step 7: Roast in the preheated oven for 35-45 minutes, until the vegetables are tender and lightly browned. Check around 30 minutes to adjust timing depending on carrot thickness.
8. Step 8: Before serving, brush with the reserved garlic butter if desired and garnish with fresh parsley for a bright finish.

Tips & Variations

• For extra crispiness, avoid overcrowding the baking sheet; use two sheets if necessary.
• Swap out dried herbs for fresh ones like rosemary or thyme for a different flavor profile.
• Try adding a squeeze of lemon juice before serving for a bit of brightness.
• You can replace Creamer potatoes with baby Yukon Gold or red potatoes if preferred.

Storage

Store any leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350 degrees F oven until warmed through to maintain crispness, or microwave briefly if in a hurry, though they may lose some texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prep the vegetables and the garlic butter mixture ahead and store separately in the fridge. Toss and roast just before serving for the freshest taste.

What if I don’t have Creamer potatoes?

You can use any small, waxy potatoes like baby Yukon Gold, red potatoes, or fingerlings. They roast nicely and hold their shape well.

Roasted Potatoes and Carrots Recipe

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★★★★★

4.5 from 148 reviews

• Author: lina
• Total Time: 45-55 minutes
• Yield: 4 servings 1x

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Description

This flavorful Roasted Potatoes and Carrots recipe features tender creamer potatoes and sliced carrots tossed in a fragrant garlic herb butter, then oven-roasted to golden perfection. It’s an easy and comforting side dish perfect for any meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1.5 lb Creamer potatoes, halved
• 4 large carrots, peeled and sliced diagonally, 1cm thick

Garlic Herb Butter

• 1/3 cup unsalted butter, melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Garnish

• Fresh parsley for garnishing as desired

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Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s ready for roasting the vegetables evenly.
2. Prepare the vegetables: Halve the creamer potatoes and place them in a large bowl. Add the sliced carrots, ensuring they are about 1 cm thick and cut diagonally for optimal roasting.
3. Make the garlic herb butter: In a small bowl, whisk together the melted unsalted butter, minced garlic, dried parsley, salt, dried thyme, and black pepper to create a flavorful coating.
4. Coat the vegetables: Pour the garlic herb butter over the potatoes and carrots in the large bowl, reserving some butter for serving later if you like. Toss well to ensure all pieces are evenly coated.
5. Arrange for roasting: Spread the coated vegetables in a single, even layer on a parchment-lined baking sheet to promote even cooking and prevent sticking.
6. Roast the vegetables: Bake in the preheated oven for 35 to 45 minutes, or until the potatoes and carrots reach your desired tenderness. Since carrot thickness can vary, start checking for doneness at around 30 minutes and adjust the time as needed.
7. Finish and serve: Before serving, brush the roasted vegetables with the reserved garlic herb butter for extra flavor, and garnish with fresh parsley to add a bright, fresh touch.

Notes

• You can adjust the carrot thickness to ensure they cook evenly with the potatoes; thinner slices will reduce cooking time.
• Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
• Reserved butter brushed at the end enhances flavor and adds moisture.
• This recipe pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal.
• For a crispier texture, you can broil the vegetables for the last 2-3 minutes, watching carefully to avoid burning.

• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted potatoes and carrots, garlic herb butter vegetables, easy side dish, oven roasted vegetables, creamer potatoes recipe, healthy roasted veggies