Roasted Potatoes And Baby Carrots With Garlic Recipes

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ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection - the perfect side dish for any meal!

Provided by Ashley Fehr

Categories     Side Dish

Time 50m

Number Of Ingredients 9

1.5 lb Creamer potatoes
4 large carrots (peeled, sliced diagonally, 1cm thick)
1/3 cup unsalted butter (melted)
1 tablespoon minced garlic
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
fresh parsley for garnishing as desired

Steps:

  • Preheat oven to 400 degrees F.
  • Halve the Creamer potatoes and place in a large bowl with sliced carrots.
  • In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
  • Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
  • Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
  • Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
  • Brush with reserved garlic butter before serving if desired.

Nutrition Facts : Calories 148.97 kcal, Carbohydrate 18.49 g, Protein 2.22 g, Fat 7.84 g, SaturatedFat 4.9 g, Cholesterol 20.34 mg, Sodium 318.3 mg, Fiber 2.77 g, Sugar 2.14 g, ServingSize 1 serving

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC



Carrots & Potatoes Roasted w/ Onion and Garlic image

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

Provided by Bev I Am

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Steps:

  • Preheat oven to 425 degrees.
  • Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
  • Season generously with salt and pepper, toss.
  • Cover pan with aluminum foil and bake for 45 minutes.
  • Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4

ROASTED POTATOES AND BABY CARROTS WITH GARLIC



Roasted Potatoes and Baby Carrots With Garlic image

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots (can use more or less)
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

Steps:

  • Dry the veggies well with a paper towel and place in a large bowl.
  • Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
  • In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
  • Pour over the veggies and toss to coat with a wooden spoon or clean hands.
  • Set oven to 400 degrees F.
  • Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 45m

Number Of Ingredients 11

1 pound carrots (peeled, halved lengthwise if thick)
1 pound baby red or yellow potatoes (halved)
2 tablespoons extra-virgin olive oil
1 tablespoon honey or pure maple syrup
1 teaspoon ground cumin
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (omit if sensitive to spice)
1 tablespoon chopped fresh rosemary
1 cup nonfat plain Greek yogurt
1 1/2 tablespoons honey

Steps:

  • Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
  • Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
  • Bake in the oven's lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
  • While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

Nutrition Facts : ServingSize 1 of 6, Calories 177 kcal, Carbohydrate 28 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 4 g, Sugar 13 g

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