Roasted Carrots and Potatoes
This simple roasted vegetable dish brings out the natural sweetness of carrots and the earthy comfort of potatoes with crisp golden edges and a tender interior. Finished with olive oil, salt, and pepper, it makes a hearty main dish or a versatile centerpiece for any meal.
Follow the steps below to cook the desired recipe
1. Step 1: Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper for easier cleanup.
2. Step 2: Peel the carrots and cut them into evenly sized thick sticks or chunks so they roast at the same rate as the potatoes.
3. Step 3: Scrub the potatoes well and cut them into 2-3 cm pieces, keeping the size as uniform as possible for even cooking.
4. Step 4: Place the carrots and potatoes in a large mixing bowl, then drizzle with olive oil.
5. Step 5: Sprinkle over the salt and black pepper, then toss thoroughly until every piece is evenly coated.
6. Step 6: Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
7. Step 7: Roast for 25 minutes, then remove the tray and turn the vegetables with a spatula to promote even browning.
8. Step 8: Return to the oven and roast for another 15-20 minutes, until the potatoes are tender and the carrots are caramelized at the edges.
9. Step 9: Transfer to a serving dish and let rest for 2-3 minutes before serving hot.
600g carrots, peeled and cut into thick sticks or chunks
700g potatoes, scrubbed and cut into 2-3 cm pieces
3 tbsp olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
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45
35
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30
