I’ve been on a bit of a roasted vegetables kick lately. I find that I’m completely loving the flavor of vegetables cooked this way. The simple ingredients of extra virgin olive oil, salt, pepper and spices mixed together with the vegetables of your choosing make them burst with flavor. They’re always slightly crunchy on the outside and soft and perfect on the inside. Love, love, love them! So, the other day when I made a deliciously fork-tender beer braised pot roast, the obvious choice for a side dish for me were these intensely flavorful oven roasted potatoes and carrots with rosemary.
How to Make Roasted Potatoes & Carrots with Rosemary
My rosemary plant is still producing tons of rosemary and it’s perfect in this recipe. If you don’t have access to fresh rosemary, dried would work as well. Simply quarter your potatoes and place them in a large bowl. Add baby carrots, olive oil, garlic (a necessity, I think), rosemary, salt and pepper and mix it together well. Transfer the potatoes, carrots and garlic to a baking pan and roast them in the oven for about 30 minutes.
The heat from the oven and the vegetables on the baking pan produce a wonderful caramelization. It gives the potatoes a gentle scarring around the edges which make them delightfully crispy. Roasted potatoes and carrots are a perfect side dish to go along with any meal. Try them. You’ll love them!
Roasted Potatoes and Carrots with Rosemary
- 8 small red potatoes, scrubbed and quartered
- 2 cups baby carrots
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 2 cloves garlic, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 400 degrees F.
- In a large bowl, mix all the ingredients together well.
- Transfer to a baking pan and bake for 25-30 minutes or until potatoes can easily be pierced with a fork.
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