Description
Oven Roasted Potatoes and Carrots are sweet, savory, and full of nutrients. This is my kids’ most requested side dish.
Ingredients
Scale
- 2 1/2 lbs. Russet or Idaho potatoes, peeled and cut into 1 1/2-inch pieces
- 1 1/2 lbs. carrots, peeled and cut into 1-inch pieces on a diagonal
- 1/4 cup avocado oil
- 1 1/2 tsp. paprika
- 1 1/2 tsp. garlic powder
- 2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. honey
- 1 1/2 Tbsp. fresh chopped rosemary
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, toss the cubed potatoes and carrots with avocado oil, paprika, garlic powder, salt, pepper, honey, and rosemary. Toss with your hands until all the potatoes and carrots are coated in the oil and spices.
- Spread evenly in a single layer onto the prepared baking sheet.
- Cover the sheet pan with foil and bake for 25 minutes on the middle rack to help soften the vegetables. Then, uncover the pan, toss the vegetables around, and bake for another 20-25 minutes until the vegetables are crisp, golden, and fork-tender. If desired, sprinkle the Parmesan cheese right after uncovering the pan and mix with the potatoes and carrots.
- Remove the pan from the oven and let cool for a few minutes before serving.
Notes
- Rosemary: Normally, I say substitute with dried herb but in this recipe, fresh rosemary adds such a nice subtle fresh, and woodsy flavor that dried rosemary would not.
- Leftovers: Store in an airtight container for up to 3-4 days. You can also freeze this recipe for up to 3 months. However, it’s not ideal, because the veggies tend to lose their flavor and texture.
Nutrition
- Serving Size: 4 ounces
- Calories: 266
- Sugar: 8.1 g
- Sodium: 523.2 mg
- Fat: 9.8 g
- Carbohydrates: 42.5 g
- Protein: 4.5 g
- Cholesterol: 0 mg