ROASTED BABY CARROTS AND POTATOES RECIPES

Name: Roasted Potatoes and Baby Carrots With Garlic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 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

ROASTED POTATOES AND BABY CARROTS WITH GARLIC RECIPE ...

Roasted Potatoes and Baby Carrots With Garlic Recipe ... 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!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

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).

Nutrition Facts : Calories 252.2, FatContent 12.3, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 2436.5, CarbohydrateContent 33.5, FiberContent 5.7, SugarContent 7, ProteinContent 3.7

ROASTED POTATOES AND BABY CARROTS WITH GARLIC RECIPE ...

Roasted Potatoes and Baby Carrots With Garlic Recipe ... 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!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

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).

Nutrition Facts : Calories 252.2, FatContent 12.3, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 2436.5, CarbohydrateContent 33.5, FiberContent 5.7, SugarContent 7, ProteinContent 3.7

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