Roasted Potatoes and Carrots
Servings: 6 people
- 1 pound (500 grams) potatoes Yukon Gold, Red, or Russet
- 1 pound (500 grams) carrots
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic crushed, or 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 twists black pepper
- Preheat the oven to 430°F or 220°C. Put a large pot of lightly salted water to boil.Cut 1 pound potatoes and 1 pound carrots into large bite-size pieces (about 1.3 inches or 3.5 cm).Tip: We keep the skin on, but you can peel them if you prefer.
- Boil them for 6 minutes, then drain them, and add them to a large bowlGently toss them with 2 tablespoons extra virgin olive oil, 2 cloves garlic (crushed), 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon salt, and 2 twists black pepper.
- Arrange them on a baking tray on a single layer without overcrowding the tray.Bake at 430°F or 220°C for 30 minutes, until they are fork tender and golden brown.Tip: We don't use parchment paper, but you can do so.
- Enjoy as a side dish or as part of a vegetarian feast with other small plates. Optionally, you can sprinkle with a pinch of fresh parsley.
Nutrition information is an estimate for 1 serving of roasted potatoes and carrots out of 4 servings.
STORAGE
Make ahead: You can parboil (partly cook) the potatoes and carrots in lightly salted boiling water (blanching) for 6 minutes, then let them cool down and store them in an airtight container in the fridge for up to 2 days before baking them.
Refrigerator: Keep leftovers in the fridge for up to 3 days in an airtight container.
Reheat: Warm them in the microwave, air fryer, or on a pan with a drizzle of olive oil.
Freeze: We don't recommend freezing roasted potatoes and carrots.
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