Roasted Carrots and Potatoes
Roasted carrots and potatoes are an easy, crowd-pleasing side dish that can be ready for the oven in about 10 minutes.
Servings 4 servings
Calories 239kcal
Equipment
Ingredients
- 1 pound red potatoes
- 1 pound carrots
- 3 tablespoons olive oil divided
- ½ teaspoon salt divided
- 2 teaspoons dried oregano
Instructions
- Preheat your oven to 425°F. Scrub potatoes and cut them into large bite-size pieces, about 2-inches.
- Place potatoes on the baking sheet and drizzle with 2 tablespoons of the oil and ¼ teaspoon salt. Toss until well-coated. Arrange potatoes so they are evenly spaced over the tray.
- Cover with foil and bake for 15 minutes. While your potatoes bake, peel and trim the tops of your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into pieces.
- Remove the potatoes from the oven and raise the temperature to 475°F.
- Remove and discard the foil. Add carrots to the tray and drizzle the remaining 1 tablespoon of olive oil, oregano and remaining ¼ teaspoon of salt over the top. Toss until well-coated.
- Arrange the vegetables so they are evenly spaced on the tray, preferably with a cut-side down, and bake uncovered for 30 to 35 minutes, shaking the pan once halfway through to move everything around, until the carrots are tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Nutrition
Calories: 239kcal