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oven roasted carrots and potatoes golden crispy on dark pan

Oven Roasted Carrots and Potatoes

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Ingredients Method

Ingredients
  

Main Vegetables
  • 1 lb baby potatoes halved (or Yukon Gold cut into 1-inch chunks)
  • 1 lb carrots peeled and cut into 3/4-inch diagonal slices
Seasoning
  • 3 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary roughly chopped
  • 1/2 tsp smoked paprika
  • 3/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Finishing
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1/2 lemon juice only (optional, for finishing)

Method
 

  1. Set oven to 425°F (220°C). Place the empty baking sheet on the middle rack while the oven preheats, about 15 minutes.
    preheating empty baking sheet in oven at 425F
  2. Peel carrots and cut into ¾-inch diagonal slices. Halve baby potatoes or cut Yukon Golds into 1 to 1.25-inch chunks. Pat all pieces dry with paper towels.
    patting carrots and potatoes dry with paper towels before roasting
  3. Add vegetables to a large bowl. Drizzle with olive oil and toss. Add garlic powder, thyme, rosemary, paprika, salt, and pepper. Toss until every piece is evenly coated.
    seasoning carrots and potatoes with herbs and olive oil in bowl
  4. Remove the preheated sheet from the oven. Spread vegetables in a single layer with space between pieces. Place potato chunks cut-side down. Use two pans if the pan is crowded.
    spreading seasoned vegetables on preheated hot baking sheet
  5. Roast undisturbed for 15 minutes. Flip the vegetables, then roast for another 12 to 15 minutes until edges are golden brown and potatoes are fork-tender.
    flipping roasted carrots and potatoes halfway through cooking
  6. Remove from oven. Squeeze lemon juice or drizzle balsamic over the hot vegetables. Scatter fresh parsley and serve immediately.
    squeezing lemon over freshly roasted carrots and potatoes