Roasted Potatoes and Baby Carrots With Garlic

Kittencalskitchen's Note:

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 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 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

Directions:

1. Dry the veggies well with a paper towel and place in a large bowl.
2. Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
3. In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
4. Pour over the veggies and toss to coat with a wooden spoon or clean hands.
5. Set oven to 400 degrees F.
6. 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).

Reviews

[CaliforniaJan]

Simple and delicious!

[Yummy'nHealthy]

Delicious dish. I served this as a side with Pork Tenderloin, the Best Ever (see my review if interested). I used white potatoes and did not peel them. I used only a dash of kosher salt instead of 2 Tbsp which sounds crazy to me. Why would anyone need that much salt? I brushed on some more olive oil towards the end so it didn't dry out. The carrots weren't that soft but they were tender enough. Very yummy.

[Galley Wench]

These were great! Used regular carrots as baby carrots are not readily available here in Mexico. Served with Baked Fish Fillets and made a complete, easy meal!