Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
- 1 lb carrots, peeled and sliced into 1/2-inch rounds
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). While the oven warms up, wash your potatoes and carrots thoroughly. If you are using Russet potatoes, you may want to peel them, but keeping the skins on Yukon Gold potatoes adds extra texture and nutrients. Cut the potatoes into uniform cubes and slice the carrots into rounds. Consistent sizing ensures everything cooks at the same rate.
- Place the chopped potatoes and carrots into a large mixing bowl. Drizzle the oil over the vegetables. Sprinkle the garlic powder, dried rosemary, salt, and pepper over the top. Use your hands or a large spatula to toss the vegetables until every piece is evenly coated in oil and spices. If you are making this ahead, you can store this mixture in a sealed container or gallon-sized bag in the fridge.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Avoid crowding the pan, as this causes the vegetables to steam rather than roast. Place the tray in the center rack of the oven. Bake for 30 minutes, tossing the vegetables halfway through with a spatula. You will know they are done when the potatoes are golden brown and the carrots are fork-tender.
- Remove the baking sheet from the oven and let it sit for two minutes. This allows the potatoes to release from the pan naturally. Transfer the roasted vegetables to a large serving bowl. For a touch of color without extra cost, garnish with a little dried parsley if you have it in your pantry. Serve immediately while hot and crispy.
- Cook Time: 40 minutes