Are you tired of bland, boring side dishes that leave your dinner guests yawning? Get ready to transform your meal with these mouthwatering Rosemary Roasted Carrots and Potatoes! This simple yet spectacular recipe turns ordinary vegetables into a culinary masterpiece that's crispy, golden, and bursting with aromatic rosemary flavor. Whether you're a home cook looking to impress or just craving a delicious vegetable side, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with additional olive oil to prevent sticking.
- Wash and prepare the vegetables: Peel the carrots and cut them into uniform sticks approximately 2-3 inches long. Wash the baby potatoes and cut them in half, ensuring they are roughly similar in size to promote even cooking.
- In a large mixing bowl, combine the carrot sticks and halved potatoes. Drizzle olive oil over the vegetables and sprinkle with freshly chopped rosemary.
- Season the vegetables generously with salt and freshly ground black pepper. Toss the vegetables thoroughly to ensure they are evenly coated with oil, rosemary, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- The vegetables are done when they are golden brown, crispy on the edges, and tender when pierced with a fork. The carrots should be slightly caramelized and the potatoes should have a crisp exterior.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and optionally garnish with additional fresh rosemary before serving.
Tips
- Cut vegetables uniformly to ensure even cooking and consistent texture.
- Don't overcrowd the baking sheet - give your vegetables space to roast, not steam.
- Use fresh rosemary if possible for the most vibrant flavor.
- For extra crispiness, pat your vegetables dry before adding oil.
- Rotate the baking sheet halfway through cooking to promote even browning.
- Experiment with additional herbs like thyme or oregano for flavor variations.
- Use a high-quality olive oil for the best taste and caramelization.
- Let the vegetables rest for a few minutes after roasting to allow flavors to settle.
Nutrition Facts
Calories: 198kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
