Herb Roasted Potatoes and Carrots
Oven Roasted Potatoes and Carrots are here to save the day! An easy and healthy recipe for roasted veggies so you get 2 side dishes in one pan.
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Servings: 6 people
Equipment
- 1 large sheet pan or 2 cookie sheets
Ingredients
- 5 carrots about 2 cups sliced
- 1 bag mini potatoes (1.5 lbs)
- 2 tablespoon olive oil
- 1 tablespoon rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt and fresh ground pepper
Instructions
- Pre-heat oven to 425 degrees F. Cover a large sheet pan with parchment paper.
- Prep carrots by washing and peeling them. Cut into pieces, lengthwise - about ½" thick.
- Cut potatoes in half.
- Place carrots and potatoes in a large bowl.
- Drizzle olive oil overtop and add rosemary, oregano, basil, parsley, Kosher salt and pepper.
- Toss well to coat potatoes and carrots in everything.
- Spread out coated veggies on a the prepared pan.
- Bake in a pre-heated oven for 20 minutes. Stir everything up. Then continue baking for another 20 minutes or until potatoes are softened when pierced with a fork.
- Serve warm.
Notes
Makes about 8 cups total.
Leftovers are good in the fridge for up to 4 days. Re-heat leftovers in the microwave.
Nutrition Facts
Herb Roasted Potatoes and Carrots
Amount per Serving
Calories
72
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
36
mg
2
%
Potassium
214
mg
6
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
8510
IU
170
%
Vitamin C
5
mg
6
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
72
Nutrition Facts