Roasted Potatoes and Carrots with Rosemary

Oven Roasted Potatoes and Carrots with Rosemary from Zagleft

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.

Roasted Potatoes and Carrots with Rosemary from Zagleft a

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!

Print Recipe
5 from 1 vote

Roasted Potatoes and Carrots with Rosemary

Roasted potatoes and carrots are a perfect side dish to go along with any meal. They're slightly crunchy on the outside and soft and perfect on the inside.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 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

Instructions

  • 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.

Other recipes you might like:

How To Perfectly Roast A Chicken

Roasted Broccoli With Garlic and Parmesan

Roasted Sweet Corn and Tomato Soup

Maple Balsamic Roasted Brussels Sprouts

Cornbread Casserole

1 thought on “Roasted Potatoes and Carrots with Rosemary”

  1. 5 stars
    Do you more carrots than you think you need- I did full-grown smallish carrots and they were so yummy! 🙂 I also melted and added butter to the mix. Everyone Ate there root vegetables and loved them

Comments are closed.

Scroll to Top