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The Ultimate Crispy Oven Roasted Potatoes and Carrots with Garlic and Rosemary

Close-up of golden roasted potatoes and carrots seasoned generously with fresh rosemary.
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Make golden, crispy roasted potatoes and tender carrots seasoned with garlic and rosemary. This simple, one-pan side dish pairs well with chicken, turkey, or beef for weeknight dinners or holidays.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius).
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil. Toss to coat evenly.
  4. Add the minced garlic, chopped rosemary, thyme, salt, and pepper to the bowl. Toss again until all vegetables are well seasoned.
  5. Spread the seasoned potatoes and carrots in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crispiness.
  6. Roast for 35 to 45 minutes, stirring halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
  7. Serve immediately as a side dish for chicken, turkey, or beef.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly.
  • If you are making this ahead of time, you can chop the vegetables and store them in the refrigerator for up to 24 hours before tossing with oil and roasting.
  • This recipe is naturally gluten free and dairy free.

Nutrition

Find it online: https://hearthbite.com/easy-roasted-potatoes-and-carrots-recipe/