Description
This easy roasted potatoes and carrots recipe delivers tender, caramelized vegetables with a crispy exterior seasoned with Italian herbs, perfect as a simple side dish for any meal. Featuring Yukon Gold potatoes and carrots tossed in olive oil and Italian seasoning, then roasted to golden perfection in the oven.
Ingredients
Scale
Vegetables
- 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch pieces
- 1.5 pounds medium-to-large carrots, peeled and cut into 1.5-inch pieces
Seasoning & Oil
- 3 tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- Salt & pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a baking sheet with foil or parchment paper to make clean-up easier.
- Prepare the Vegetables: Cut the Yukon Gold potatoes into 1.5-inch pieces; peeling is optional based on preference. Peel and cut the carrots into matching 1.5-inch pieces for even cooking.
- Toss with Seasoning and Oil: In a large bowl, combine the potatoes and carrots. Drizzle with olive oil, sprinkle the Italian seasoning, salt, and pepper, and toss thoroughly to coat all pieces evenly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single even layer on the prepared baking sheet, ensuring minimal overlap for maximum crispiness.
- Roast the Vegetables: Bake for 50 to 60 minutes, or until the vegetables are tender and browned to your liking. Optionally, toss halfway through cooking for even browning. Begin checking for doneness around 45-50 minutes as cooking times may vary depending on piece size and oven performance.
Notes
- Cut vegetables into uniform sizes for even roasting.
- Using parchment paper or foil helps with easy clean-up.
- For extra crispiness, avoid crowding the pan.
- Feel free to add other herbs like rosemary or thyme according to your taste.
- Check vegetables early if smaller pieces to prevent overcooking.
