Roasted Potatoes and Baby Carrots With Garlic
I just purchased a small bag of baby carrots and used 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 be as strong, so dont be intimidated 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!
I just purchased a small bag of baby carrots and used 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 be as strong, so dont be intimidated 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!
- fresh ground black pepper
- 2 -3 lbs red potatoes peeled and cut into about 2-inch pieces
- 5 -6 cups baby carrots (can use more or less)
- 4 -8 garlic cloves finely chopped (garlic lovers use 8, can even use a whole bulb!
- 1/3 cup olive oil (you can use more or less)
- 2 tablespoons coarse salt (or to taste)
- Carbohydrate 0.0144022221991787 g
- Cholesterol 0 mg
- Fat 0.000724444443285333 g
- Fiber 0.00588888887946667 g
- Protein 0.00243333332944 g
- Saturated Fat 0.000217777777429333 g
- Serving Size 1 1 -8 serving(s) (0g)
- Sodium 0.00977777776213334 mg
- Sugar 0.008513333319712 g
- Trans Fat 3.11111110613333E-05 g
- Calories 0 calories
Step-by-step
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet; you can line it 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).
My Simple Roasted Potatoes and Carrots: A Weeknight Staple
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. But I’ve learned that even amidst the chaos of work, school runs, and household chores, a simple, flavorful meal can be a lifesaver – and a source of comfort. That’s where this recipe for roasted potatoes and baby carrots comes in. It's incredibly versatile, adaptable to whatever vegetables I have on hand, and it always delivers a satisfyingly delicious side dish that complements any protein.
The beauty of this recipe lies in its simplicity. I typically grab a bag of baby carrots – those tiny, perfectly formed root vegetables are my shortcut to a vibrant, colorful dish. But if I happen to have larger carrots, I just peel and chop them into bite-sized pieces. It’s all about making this work with what I have readily available. This adaptable nature is something I've really come to appreciate, especially on those nights when I need a meal fast and my pantry isn’t brimming with unusual ingredients.
The process is straightforward and satisfying, and I've learned to adjust seasonings according to the flavour of my mood! A generous amount of garlic is a must for me, but if you're not a die-hard garlic lover, you can always adjust. I've experimented with everything from a few cloves to a whole bulb, and the results are always delicious. The roasting process mellows the garlic’s pungency, resulting in a savory dish rather than something overpowering. I use good quality olive oil; it enhances the flavour of the carrots and potatoes so much more than a cheaper one! And, of course, a sprinkle of fresh black pepper and sea salt is what really brings the dish to life.
I love how this dish can be prepared ahead of time. I often roast a large batch on the weekend and reheat it during the week. This is such a time-saver! The vegetables retain their flavor and texture beautifully after reheating. It’s truly a weeknight miracle worker, and the cleanup is a breeze too.
Beyond the carrots and potatoes, I’ve been experimenting with other root vegetables. Rutabagas, parsnips, beets—they all roast beautifully using this method. I even throw in sweet potatoes or yams occasionally, making sure to chop them into larger pieces to ensure they cook evenly. The possibilities are endless, and this recipe is my go-to for creating a colourful, healthy, and flavourful side dish for any occasion.
This simple recipe reflects my approach to cooking: resourceful, adaptable, and focused on creating delicious, comforting food for my family. It’s a recipe that has become a staple in our home, and I hope it becomes a part of yours too. The best part? It consistently pleases everyone. Even my picky kids ask for seconds!
So, whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates a simple yet delicious meal, give this recipe a try. You won’t be disappointed. The vibrant colors alone are enough to brighten your day. And the taste? It's guaranteed to satisfy any craving.
