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Roasted Carrots and Potatoes

Roasted carrots and potatoes are an easy, crowd-pleasing side dish that can be ready for the oven in about 10 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 239 kcal
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 1 pound red potatoes
  • 1 pound carrots
  • 3 tablespoons olive oil divided
  • ½ teaspoon salt divided
  • 2 teaspoons dried oregano

Instructions

    Cup of Yum
  1. Preheat your oven to 425°F. Scrub potatoes and cut them into large bite-size pieces, about 2-inches.
  2. Place potatoes on the baking sheet and drizzle with 2 tablespoons of the oil and ¼ teaspoon salt. Toss until well-coated. Arrange potatoes so they are evenly spaced over the tray.
  3. Cover with foil and bake for 15 minutes. While your potatoes bake, peel and trim the tops of your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into pieces.
  4. Remove the potatoes from the oven and raise the temperature to 475°F.
  5. Remove and discard the foil. Add carrots to the tray and drizzle the remaining 1 tablespoon of olive oil, oregano and remaining ¼ teaspoon of salt over the top. Toss until well-coated.
  6. Arrange the vegetables so they are evenly spaced on the tray, preferably with a cut-side down, and bake uncovered for 30 to 35 minutes, shaking the pan once halfway through to move everything around, until the carrots are tender.
  7. Remove from the oven, add additional salt if needed, and enjoy!

Nutrition Information

Calories 239kcal (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.