The Ultimate Crispy Oven Roasted Potatoes and Carrots with Garlic and Rosemary
Make golden, crispy potatoes and tender carrots easily in the oven. This simple recipe uses garlic and rosemary for deep flavor, making it a perfect side dish for weeknight dinners or holiday meals.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
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 teaspoon fresh rosemary, chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a large bowl, combine the cut potatoes and carrots.
- Drizzle the vegetables with olive oil. Add the minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispier results.
- Roast for 35 to 45 minutes, stirring halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
- 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 seasoning and roasting.
- This recipe is naturally gluten free and dairy free.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 5
- Protein: 4
- Cholesterol: 0