Ingredients
Vegetables
- 3/4 pound carrots, cut into 1 1/2-inch chunks
- 1 1/2 pounds baby potatoes, halved
Seasonings and Oil
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a large rimmed baking sheet by lining it with parchment paper or foil and spray with nonstick cooking spray for easy cleanup.
- Prepare the Vegetables: In a large bowl, combine the cut carrots and halved baby potatoes. Drizzle with extra virgin olive oil, then add minced garlic, kosher salt, and ground black pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with the oil and seasonings.
- Arrange and Roast: Spread the coated vegetables in a single layer on the prepared baking sheet. Place in the oven and roast for 25 to 30 minutes, stirring or tossing the vegetables halfway through the cooking time to promote even browning and tenderness.
- Finish and Serve: Once the vegetables are tender and starting to brown, remove the baking sheet from the oven. Sprinkle the roasted potatoes and carrots with freshly chopped parsley for a burst of color and fresh flavor. Serve warm as a delightful side dish.
Notes
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- For extra crispiness, you can increase the oven temperature to 425°F and reduce roasting time slightly, watching closely.
- Feel free to substitute fresh herbs like rosemary or thyme instead of parsley for different flavor profiles.
- Use baby potatoes for even cooking; larger potatoes may require longer roasting time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
