Description
A simple and flavorful recipe for roasted potatoes and carrots, perfect as a comforting side dish. The vegetables are parboiled, tossed in olive oil, garlic, and spices, then oven-roasted to a golden, tender perfection.
Ingredients
Vegetables
- 1 pound potatoes (Yukon Gold, Red, or Russet), cut into large bite-size pieces (about 1.3 inches or 3.5 cm)
- 1 pound carrots, cut into large bite-size pieces (about 1.3 inches or 3.5 cm)
Seasonings & Oil
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed (or 1 teaspoon garlic powder)
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 twists black pepper
Instructions
- Cut Potatoes and Carrots: Wash and cut 1 pound each of potatoes and carrots into large bite-sized pieces, roughly 1.3 inches (3.5 cm) in size. You may leave the potato skins on or peel them if preferred.
- Preheat Oven and Boil Water: Preheat your oven to 430°F (220°C). Simultaneously, bring a large pot of lightly salted water to a boil to parboil the vegetables.
- Parboil Vegetables: Boil the cut potatoes and carrots for 6 minutes to start softening them, then drain thoroughly in a colander.
- Season the Vegetables: Transfer the drained potatoes and carrots into a large bowl. Gently toss them with 2 tablespoons of extra virgin olive oil, crushed garlic (or garlic powder), paprika, thyme, salt, and freshly ground black pepper to evenly coat.
- Arrange on Baking Tray: Spread the vegetables in a single layer on a baking tray, making sure not to overcrowd to allow even roasting and browning.
- Roast in Oven: Place the tray in the preheated oven and roast for 30 minutes until the potatoes and carrots are fork-tender and golden brown on the edges.
- Serve: Remove from oven and serve warm. Optionally, sprinkle with fresh parsley for a touch of color and flavor. Enjoy as a side dish or part of a vegetarian meal.
Notes
- Keeping the potato skin adds texture and nutrients but peeling is optional.
- Using a hot oven at 430°F ensures a crispy exterior while keeping the inside tender.
- Do not overcrowd the baking tray to allow proper roasting and browning.
- Parboiling reduces overall roasting time and ensures the vegetables are cooked through.
- You can substitute fresh thyme with dried thyme if fresh is unavailable.
- Garlic powder can be used instead of fresh crushed garlic for convenience.
- Parchment paper can be used on the baking tray for easier cleanup but is not necessary.
