Seasoned to perfection and roasted until caramelized, this easy recipe for Roasted Potatoes and Carrots takes humble ingredients and turns them into a memorable side dish.
Preheat the oven to 425℉ and spray a rimmed baking sheet with cooking spray.
Wash the potatoes and carrots. Cut the potatoes in half. Peel the carrots and cut them into 1-inch chunks. In a large mixing bowl, or right on a sheet pan, toss the potatoes and carrots with olive oil, salt, pepper, and garlic powder.
Spread the potatoes out evenly onto a rimmed sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
Place the veggies in the preheated oven and roast for 15 minutes. Remove the pan from the oven, flip the potatoes and carrots, and return to the oven. flip, Continue to roast for another 15-20 minutes, or until the potatoes and carrots are browned and tender.
Notes
Potatoes: Feel free to use larger potatoes that are cut into 1-½ inch-sized pieces.Salt: If using iodized salt, or table salt, use only ½ to ¾ teaspoon.Storage: Allow the potatoes and carrots to cool and then transfer them to an airtight container and store them in the refrigerator for up to 5 days. Spread the leftover potatoes and carrots on a baking dish and broil for 2-3 minutes per side until browned and warmed through. Alternatively, reheat in a 400-degree F oven for 10-15 minutes to warm through.