Oven Roasted Potatoes and Carrots
Oven roasted potatoes and carrots is a simple and easy dish that’s prepped in just 10 minutes! It is made in just one pan with a few ingredients for easy cleanup.
Servings: 6 servings
Ingredients
- 3/4 pound carrots cut into 1 1/2-inch chunks
- 1 1/2 pounds baby potatoes halved
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil and spray with nonstick spray.
- Place the carrots and potatoes in a large bowl. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat, then spread into a single layer on the baking sheet.
- Roast for 25 to 30 minutes, tossing halfway through, until vegetables and tender and starting to brown. Remove from oven and sprinkle with parsley before serving.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 155kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 665mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9528IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg