This Roasted Small Potatoes and Carrots recipe is such an easy side dish to make. The baby potatoes will roast at 400°F/205°C for approximately one hour. The roasting process begins by covering them with foil. Intrigued?
1½poundssmall potatoes680 grams, washed and halved
1poundcarrots454 grams, peeled, cut into ½-inch pieces
2tablespoonsolive oilextra virgin
1tablespoonrosemaryfresh, or 1 teaspoon dried
1teaspoonlemon juicefreshly squeezed, optional
1tablespoonItalian flat-leaf parsleyfresh and finely chopped, optional
Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.
Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish.
Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).
Toss to combine. Arrange in a single layer.
Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.
Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
Return the dish to the oven and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper.
Transfer to a serving platter. As an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.
For best results, use baby potatoes that are no bigger than 1½ -2 inches in diameter.
Slice the small potatoes in half lengthwise to obtain a larger surface area that can be roasted.
Take a minute or two to properly toss the vegetables together with the oil and herbs. Ensuring the entire surface is coated with oil creates a crispy surface.
Cutting the vegetables the same size ensures even cooking.
Other herbs that work well in this recipe are thyme, dill and tarragon.
Total roasting time depends on the size of the vegetables. Adjust baking time accordingly.
Storing leftovers: You can refrigerate leftovers for up to 5 days. Once they come to room temperature, place them in an airtight container with a cover and chill.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.