Rosemary Roasted Potatoes and Carrots
Roasting brings out the natural sweetness in vegetables, making them even more delicious. This rosemary roasted potatoes and carrots recipe is a quick and easy side dish that will bring more color to your table!
Servings: 6 cups
Ingredients
- 2 Tablespoons canola or avocado oil
- 1 ½ Tablespoons chopped fresh rosemary (~3, 4" sprigs)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 12 ounces baby carrots
- 1 ½ pounds baby potatoes
Instructions
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Do not peel. Cut larger potatoes to match the size of the smallest in the bag. Half or quarter as needed.
- Combine oil, rosemary, salt, and pepper in a large bowl. Add carrots and potatoes and toss to coat.
- Place carrots and potatoes on a sheet pan. Do not overcrowd the pan. Roast ~25-30 minutes or until edges are brown and veggies are easily pierced with a fork. Enjoy!
Notes
Baby potato sizes can vary, so adjust cook time accordingly. The larger the potatoes, the longer they will take to cook. Time can always be reduced by cutting potatoes into half and/or quarters if needed.
If using a 1-pound bag of carrots, you are welcome to use a kitchen scale to measure out exactly 12 ounces, but you definitely don’t have to. Simply eyeball ¾ of the bag and trust us that the recipe will still turn out great!