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

Close-up of beautifully caramelized roasted potatoes and carrots seasoned with rosemary.
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Make golden, crispy potatoes and tender carrots roasted simply in the oven with garlic and rosemary. This easy side dish works for weeknights or holiday meals.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil. Toss to coat them evenly.
  4. Add the minced garlic, rosemary, thyme, salt, and pepper to the bowl. Toss again until all vegetables are well seasoned.
  5. Spread the seasoned vegetables in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispiness.
  6. Roast for 30 to 40 minutes, stirring halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
  7. Remove from the oven and serve immediately.

Notes

  • For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly. Pat them completely dry with paper towels before oiling.
  • If you use fresh rosemary and thyme, use 1 tablespoon of each, chopped finely.
  • This recipe is naturally gluten free and dairy free.

Nutrition

Find it online: https://kitchenslang.com/roasted-potatoes-and-carrots/