OVEN ROASTED POTATOES AND CARROTS RECIPES

OVEN ROASTED POTATOES & CARROTS | JUST A PINCH RECIPES

Oven Roasted Potatoes & Carrots | Just A Pinch Recipes image

This is another recipe from my Mother's file. I believe it was originally from Lipton. These veggies are good. We like to make them anytime, but especially for holidays.

Provided by Kathie Carr @kathiecc

Categories Vegetables

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 5

Ingredients

2 pound(s) potatoes, peeled and cut in bite sized chunks
4 - carrots, sliced in bite sized chunks
1 - envelope lipton onion soup mix
1/2 cup(s) olive oil
- salt and freshly ground black pepper to taste

Steps:

Preheat oven to 350 degrees.
Mix potatoes, carrots and other ingredients in a large plastic bag and shake well to mix.
Pour vegetables into a 9 by 13 inch baking pan. Arrange evenly in pan.
Bake uncovered, stirring occasionally, for 40 minutes or until potatoes and carrots are well roasted, tender and golden brown. Enjoy amazingly delicious roasted potatoes and carrots!

ROASTED SWEET POTATOES AND CARROTS RECIPE - COUNTRY LIVING

Roasted Sweet Potatoes and Carrots Recipe - Country Living image

Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.

Provided by COUNTRYLIVING.COM

Categories vegetarian autumn Christmas dinner party feed a crowd Thanksgiving dinner lunch side dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 24

Ingredients

2 large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets
8 medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1⁄2-inch- thick slices
2 large garlic cloves, minced
Juice of 1 orange (about 1/2 cup)
3 tbsp. butter, melted
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
20 mint leaves
1/2 c. Savory Roasted Pecans (recipe follows)
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. red pepper flakes
1/2 tsp. chili powder
1/4 tsp. sweet paprika
1/4 tsp. ground cumin
3/4 stick butter
2 c. pecans

Steps:

Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving. To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

Nutrition Facts : Calories 290 calories

More about "oven roasted potatoes and carrots recipes"

ROASTED SWEET POTATOES AND CARROTS RECIPE - COUNTRY LIVING

Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
From countryliving.com
Reviews 4.7
Total Time 50 minutes
Category vegetarian, autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dinner, lunch, side dish
Cuisine American
Calories 290 calories per serving

Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving. To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

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