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Roasted Carrots and Potatoes

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Tender roasted carrots and red potatoes seasoned with olive oil and oregano, with crisp golden edges and a simple savory flavor.

Ingredients

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

Instructions

  1. Preheat the oven to 425°F. Scrub the potatoes and cut them into large bite-size pieces, about 2 inches.
  2. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with ¼ teaspoon salt. Toss until well coated and arrange in an even layer.
  3. Cover the baking sheet with foil and bake for 15 minutes. Meanwhile, peel and trim the carrots and cut them into 2-inch chunks. If the carrots are large, halve the thick upper portions lengthwise before cutting.
  4. Remove the potatoes from the oven and increase the oven temperature to 475°F.
  5. Remove and discard the foil. Add the carrots to the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the oregano and remaining ¼ teaspoon salt. Toss until well coated.
  6. Arrange the vegetables evenly on the baking sheet, preferably with cut sides facing down. Roast uncovered for 30 to 35 minutes, shaking the pan halfway through, until the carrots are tender and the vegetables are golden.
  7. Remove from the oven, season with additional salt if needed, and serve.

Notes

  • Cut the carrots and potatoes into similarly sized pieces to encourage even cooking.
  • Placing the vegetables cut-side down helps develop golden, caramelized edges.
  • Store leftovers in an airtight container in the refrigerator and reheat in a hot oven for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-carrots-and-potatoes/