Rosemary & garlic potatoes with baby carrots
Discover the perfect side dish with our Rosemary & Garlic Potatoes with Baby Carrots recipe. Enjoy tender potatoes, aromatic rosemary, and flavorful garlic, all roasted to perfection with baby carrots in rich olive oil. Simple, delicious, and wholesome – elevate your meal in no time!
Cook time 40 min
Prep time 25 min
Ingredients:
2 garlic cloves10 potatoes
1/2 cup rosemary
1/2 cup olive oil
4 cups carrots
Rosemary & Garlic Potatoes with Baby Carrots is a delightful and savory side dish that pairs well with a variety of main courses. This recipe features tender potatoes and sweet baby carrots seasoned with aromatic rosemary and garlic, all roasted to perfection with a golden, crispy exterior and a soft, flavorful interior. Perfect for family dinners or entertaining guests, this dish is simple to prepare and full of natural, wholesome ingredients.
Instructions:
- Garlic: Mince the garlic cloves finely.
- Potatoes: Peel the potatoes and cut them into bite-sized pieces for even cooking.
- Rosemary: Finely chop the fresh rosemary.
- Carrots: If they aren't already peeled, peel the baby carrots.
- In a large mixing bowl, combine the potato pieces, baby carrots, minced garlic, and chopped rosemary.
- Drizzle the olive oil over the vegetables and stir well to ensure all pieces are evenly coated.
- Season with salt and pepper to taste, if desired.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure there’s enough space between pieces for even roasting; consider using two baking sheets if needed.
- Place the baking sheet in the preheated oven.
- Roast for 40-45 minutes, stirring halfway through to ensure even cooking.
- The vegetables should be golden brown and crispy on the edges while tender inside.
- Poke a potato piece with a fork to ensure it's tender. The fork should slide in easily without much resistance.
- Remove the baking sheet from the oven.
- Transfer the roasted rosemary & garlic potatoes with baby carrots to a serving dish.
- Sprinkle with additional fresh rosemary for garnish, if desired.
- Serve hot as a delicious side dish to your favorite main course!
Tips:
- Choose fresh rosemary for the best flavor. If using dried rosemary, use about one-third of the amount.
- Cut the potatoes to a uniform size to ensure even cooking.
- Preheat the oven to ensure that the vegetables start cooking immediately, which helps in achieving a crispy exterior.
- Shake the baking tray halfway through the cooking time to promote even roasting and prevent sticking.
- Add salt and pepper to taste, either before or after roasting, depending on your preference.
There you have it—a simple yet delicious dish of Rosemary & Garlic Potatoes with Baby Carrots. This recipe combines fresh ingredients with minimal effort to create a side dish that is both hearty and full of flavor. Whether you're serving it up for a festive occasion or a regular weeknight dinner, it's sure to be a hit with everyone at the table. Enjoy the delightful harmony of roasted rosemary, garlic, potatoes, and baby carrots!
Nutrition per serving
8 ServingsCalories 220kcal
Protein 6g
Carbohydrates 50g
Fiber 7g
Sugar 4.90g
Fat 16g
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