Description
Delicious roasted Yukon Gold potatoes and carrots, seasoned to perfection.
Ingredients
Scale
- 1 pounds Yukon Gold potatoes (cut into 1″ pieces)
- 1 pounds medium-to-large carrots (peeled and cut into 1″ pieces)
- 3 tablespoons olive oil
- 1 teaspoons Italian seasoning
- Salt & pepper (to taste)
Instructions
- Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Prep the potatoes and carrots. I don’t peel the potatoes, but you can if you prefer.
- Add the carrots and potatoes to a large prep bowl and toss with the oil, Italian seasoning, and salt & pepper (I’m generous with both).
- Transfer the veggies to the baking sheet and spread them out in an even layer (the less they touch the more crispy they will get).
- Bake for 50-60 minutes or until they’re soft and browned to your liking. You can toss them halfway thru for more even color, but I don’t usually bother. Cooking time will depend on the size they’re cut as well and your particular oven and baking sheet, so check after 45-50 minutes, especially if you’ve got some smaller pieces.
Notes
- For extra crispiness, ensure the vegetables are spread out evenly on the baking sheet.
- Check for doneness after 45 minutes if using smaller pieces.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg