Easy Roasted Potatoes and Carrots
User Reviews
5
Easy Roasted Potatoes and Carrots
Description
This recipe calls for cutting potatoes and carrots into 1.5-inch pieces of similar size to ensure even cooking. Yukon gold potatoes are suggested due to their creamy texture and thin skin, though other potato varieties can be used with peeling recommended for russets. The vegetables are tossed with olive oil and Italian seasoning for a balanced herb flavor, then spread evenly on a foil- or parchment-lined baking sheet to roast at 400°F.
Baking for 50 to 60 minutes allows the vegetables to soften while developing color and crispness on the edges. Occasional tossing is optional but can promote even browning. The final dish pairs well as a hearty side serving four to six people depending on portions and meal context.
The notes mention flexibility in potato choice and remind cooks to watch cooking time based on size and personal preference for doneness. Nutritional estimates are provided as guidance but may vary with ingredients.
Ingredients
- 1.5 pounds potato cut into 1.5" pieces, Yukon gold variety
- 1.5 pounds carrots peeled and cut into 1.5" pieces, medium to large
- 3 tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Cut the potatoes and carrots into roughly the same size pieces (doesn't have to be exact, but similar size is good). I don't peel the potatoes, but you can if you prefer.
- Add the carrots and potatoes to a prep bowl and toss with the oil, Italian seasoning, and salt & pepper (I'm generous with both). Transfer the veggies to the baking sheet and spread them out in an even layer (the less they touch the more crispy they will get).
- Bake for 50-60 minutes or until they're soft and browned to your liking. You can toss them halfway thru for more even color, but I don't usually bother. Cooking time will depend on the size they're cut as well and your particular oven and baking sheet, so check after 45-50 minutes, especially if you've got some smaller pieces.
Notes
- Adjust quantity serving 4 to 6 depending on portion size and meal context.
- Use alternative potato varieties; peel russets if preferred for texture.
- Check doneness after 45-50 minutes, especially with smaller cut pieces, to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 128mg | 5% |
| Potassium | 1270mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 28433IU | 569% |
| Vitamin C | 44mg | 49% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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