Print

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

Close-up of golden brown roasted potatoes and carrots seasoned with fresh rosemary sprigs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make golden, crispy potatoes and tender carrots with this easy, flavorful recipe. This simple 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
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil. Add the minced garlic, rosemary, thyme, salt, pepper, and paprika. Toss everything together until the vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispier results.
  5. Roast for 35 to 45 minutes, flipping the vegetables halfway through the cooking time.
  6. The vegetables are done when the potatoes are golden brown and crispy on the outside and tender inside, and the carrots are slightly caramelized.
  7. Serve immediately as a side dish for dinner.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely.
  • If you are making this 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 seasoning.
  • This recipe is naturally gluten free and dairy free.

Nutrition

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