Description
A simple and delicious recipe for roasted baby potatoes and carrots, seasoned with garlic powder, salt, and pepper, and roasted until tender and golden brown. Perfect as a healthy side dish for any meal.
Ingredients
Vegetables
- 1 pound baby potatoes
- 5 medium carrots, peeled
Seasonings & Oil
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400° F (204° C). Prepare a rimmed baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Vegetables: Cut the baby potatoes in half to ensure even cooking. Slice the peeled carrots diagonally into ½-inch thick pieces, which helps them roast evenly and look appealing.
- Season the Vegetables: Place the cut potatoes and carrots onto the prepared baking sheet. Drizzle with olive oil and toss to coat all pieces evenly. Sprinkle garlic powder, salt, and black pepper over the vegetables and toss again to distribute the seasonings thoroughly.
- Arrange for Roasting: Spread the potatoes and carrots out on the baking sheet with some space between each piece. This prevents overcrowding and helps the vegetables roast evenly and become crisp on the edges.
- Roast to Perfection: Bake in the preheated oven for 28-32 minutes. Halfway through the cooking time, toss the vegetables gently to promote even browning. Bake until the vegetables are tender in the center and golden brown on the edges. Serve immediately for best flavor and texture.
Notes
- Baby potatoes can be replaced with small red or Yukon gold potatoes if preferred.
- For extra flavor, add fresh herbs like rosemary or thyme before roasting.
- To make this recipe vegan and gluten-free, ensure that the garlic powder and seasonings are certified gluten-free.
- Adjust seasoning quantities to taste, especially salt, depending on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
