Roasted Carrots and Potatoes
Try these roasted carrots and potatoes for your next dinner. A healthy, delicious and simple side dish which requires very few ingredients.
Servings: 4
Calories: 199kcal
Ingredients
- 1 pound carrots
- 1 pound potatoes
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400 F / 200 C / 180 C fan oven / Gas Mark 6.
- Wash the carrots and potatoes, and peel them if you prefer.
- Dice the potatoes into bite sized chunks, and the carrots into slightly smaller pieces.
- Add the vegetables to a mixing bowl along with the olive oil and seasoning, and toss to coat everything evenly.
- Bake in an oven for about 30 minutes, or until the potatoes and carrots are soft enough to easily be pierced with a fork.
Video
Notes
- Remember to test the vegetables using the fork method, rather than relying on the cooking time suggested. The exact time will vary depending on several things, such as the size of your vegetables and the temperature of your oven.
- Cut the carrots into slightly smaller chunks than the potatoes. This will help them finish cooking at the same time.
- Roasted potatoes and carrots are best served immediately, however you can store leftovers in a sealed container in a refrigerator for up to 3 days.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 849mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18983IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 1mg