Description
Roasted vegetables with potatoes and carrots deliver a delightful blend of flavors and colors that elevate any meal. This simple yet satisfying recipe transforms everyday ingredients into a stunning side dish that’s perfect for both weeknight dinners and special occasions. The natural sweetness of the carrots complements the earthy potatoes, resulting in a dish that is not only visually appealing but irresistibly delicious. Enjoy this vibrant medley as a healthy addition to your table or a wholesome snack on its own.
Ingredients
Scale
- 2 medium Yukon Gold potatoes (300g), chopped
- 3 medium carrots (200g), chopped
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes and carrots, then chop them into uniform pieces.
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through until golden brown and fork-tender.
- Allow to cool slightly before serving; enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg