Roasted Carrots and Potatoes
Roasted carrots and potatoes are an easy, healthy side dish you can make in under one hour! Fork tender carrots and crispy potato wedges are a versatile choice for a delicious meal.
Servings: 8
Calories: 122kcal
Ingredients
- 24 ounces baby red and gold potatoes cut in half or quartered, if large
- 1 pound carrots cut into 1-inch chunks
- 2 tablespoons olive or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 1 lemon halved
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil and set aside.
- In a large bowl, add all the ingredients except for the lemon juice. Toss until the vegetables are evenly coated.
- Spread the vegetables into one even layer on the prepared baking sheets. Cook for 45 minutes, flipping halfway in between. When fork tender, remove from the oven and squeeze the lemon juice over the top.
Notes
- Add-Ins - You can add any other root vegetables you happen to have on hand. Parsnips, sweet potatoes, and turnips are all delicious when roasted. You can also add onions cut into large sections (4 to 6 pieces) that will a naturally come apart during the cooking process. Toss in some brussels sprouts for even more flavor and nutrition.
- Seasoning - You can keep it simple with salt and pepper or really ramp up the flavor with a variety of dried herbs like rosemary and thyme. A little chili powder and/or smoked paprika can add amazing flavor. Like it hot? Add a little cayenne pepper for a kick.
- Garnish - Use up any fresh herbs you have on hand to add a fresh garnish. Parsley, basil, and thyme are great choices.
Nutrition
Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 335mg | Potassium: 546mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9475IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg