Roasted Potatoes and Carrots




45 Mins


– 1 lb. baby potatoes skin on or off – 1 lb. carrots skin on or off – 2 tbsp. olive oil – 1 tsp. finely chopped fresh rosemary – 1 tsp. sea salt or to taste – 1 tsp. garlic powder – ½ tsp. paprika – ¼ tsp. pepper or to taste

Step 1

Cut potatoes and carrots into medium-sized pieces and place them onto a large, parchment-lined baking sheet.

Step 2

Add all of the spices on top and drizzle with olive oil. With clean hands, mix everything together very well and arrange in a single layer.

Step 3

Bake at 400°F for  30-35 minutes.

Use full-sized carrots. It's easier to cut these carrots as opposed to baby carrots. These also cut into discs that are about the same size as the sliced baby potatoes, so they both cook evenly.

How to Store

They will last for about 3 days in the refrigerator before they begin to get mushy.

These Roasted Potatoes and Carrots make a delicious side dish to serve with your favorite meals. Tender vegetables tossed with flavorful spices and fresh herbs, it's so tasty.

For more deliciousness!