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The Ultimate Crispy Oven Roasted Potatoes and Carrots with Garlic and Rosemary

A close-up of golden brown roasted potatoes and carrots seasoned with herbs on a white plate.
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Make golden, crispy potatoes and tender carrots with this simple, flavorful recipe. This easy side dish pairs well with chicken, turkey, or beef for weeknight dinners or holiday meals.

Ingredients

Scale
  • 2 lbs Russet potatoes, scrubbed and cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius).
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil.
  4. Add the minced garlic, rosemary, thyme, salt, and pepper to the bowl.
  5. Toss everything together until the vegetables are evenly coated with oil and seasonings.
  6. Spread the seasoned vegetables in a single layer on a large baking sheet. Do not overcrowd the pan for best crisping results.
  7. Roast for 35 to 45 minutes, stirring halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
  8. Serve immediately as a side dish.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely.
  • If you are cooking for a holiday meal, you can chop the vegetables ahead of time and store them in the refrigerator for up to 24 hours before tossing with oil and roasting.
  • This recipe is naturally gluten free and dairy free.

Nutrition

Find it online: https://miameal.com/easy-roasted-potatoes-and-carrots-recipe/