This versatile recipe has become a family-favorite as all types of vegetables can be used.
How to Make Perfect Roasted Potatoes and Carrots
Here are my tips to make Roasted Potatoes and Carrots that are perfectly caramelized and deliver a W-O-W in the flavor department.
- Be Strategic with Your Vegetable Size. Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along.
My favorite potatoes to roast and the ones I use in this recipe are baby potatoes. Their crispy exteriors and buttery, creamy interiors are unbeatable.
If you’d like to make roasted russet potatoes and carrots instead, you can dice the russets into pieces. They won’t be as creamy as baby potatoes, but the flavor will still be yummy.
- Keep It Spicy and Sweet. The dynamo flavor impact of this recipe is achieved by pairing heat (smoked paprika, cayenne, and cumin) with sweet (honey). If you are ultra sensitive to spice, I suggested scaling back on the spices a bit or making extra of the cool yogurt sauce I’ve suggested to go along with them.
- Freshen It Up. Herb roasted potatoes and carrots are classic and always delicious. For this recipe, I opted to make the Roasted Potatoes and Carrots with rosemary. Rosemary is strong enough to stand up to the bold flavors from the spices, but not so strong it overpowers.
- Bake at a High Temperature. 400 degrees F is ideal for almost any roasted vegetable. I tried making the Roasted Potatoes and Carrots at 350 and didn’t achieve the caramelization I was after. If you are making the Roasted Potatoes in a convection oven, reduce the temperature to 375 degrees F.
- Think about a Topping. As a cool counterpoint to the Roasted Potatoes and Carrots, I served them with a quick and easy two-ingredient sauce comprised of Greek yogurt with a touch of honey stirred in. Honey is a splendid pairing with roasted carrots, and the coolness of the yogurt balances the heat from the spices.
2 pounds Carrots
6 whole Potatoes
1 whole Sweet Onion
3 cloves Garlic
6 Tablespoons Olive Oil
½ teaspoons Dried Thyme
½ teaspoons Dried Parsley
Salt And Pepper, to taste
- Preheat oven 475ºF.
- Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic.
- Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste). Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil.
- Roast for 45 minutes. Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.