Roasted Potatoes And Carrots Recipes
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
OVEN ROASTED POTATOES AND CARROTS
This is another recipe from my Mother's file. I believe it was originally from Lipton. These veggies are good. We like to make them anytime, but especially for holidays.
Provided by Kathie Carr
Categories Vegetables
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix potatoes, carrots and other ingredients in a large plastic bag and shake well to mix.
- 3. Pour vegetables into a 9 by 13 inch baking pan. Arrange evenly in pan.
- 4. Bake uncovered, stirring occasionally, for 40 minutes or until potatoes and carrots are well roasted, tender and golden brown. Enjoy amazingly delicious roasted potatoes and carrots!
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
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