Roasted Potatoes And Carrots
Buttery sheet pan roasted potatoes and carrots straight from the oven for the perfect combination of tender potatoes and sweet carrots.
Equipment
- non-stick sheet pan
Ingredients
- 1 pound baby Yukon potatoes
- 3 large carrots, chopped (sub with 1 lb baby carrots)
- 3 tablespoon cooking oil
- 2 teaspoon coarse salt
- 1 teaspoon coarse pepper
- 1 teaspoon Italian seasoning
- 2 tablespoon butter
Instructions
- Preheat the oven to 400℉.
- Prep the carrots and the potatoes. Cut the carrots at least an inch thick.
- In a bowl, toss the carrots and potatoes in oil. Then add Italian seasoning, salt and black pepper.
- Oil the sheet pan as well with about 1 tablespoon of cooking oil.
- Place the seasoned carrots and potatoes in the sheet pan. Make sure the potatoes are all facing flesh side down in the sheet pan.
- Bake the roasted potatoes and carrots for 30 minutes. Then, pour melted butter in the pan and swirl the butter to touch all the ingredients. Place the pan back into the oven for 10 minutes.
- Lastly, once done cooking allow the ingredients to cool a bit then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you