By Kittencalskitchen on November 16, 2005
Photo by Babzy
Photo by Babzy
"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!"
Serving Size: 1 (208 g)
Servings Per Recipe: 6
"I altered the recipe slightly for our tastes: 1 T Kosher Salt & 1 T Italian Seasoning - absolutely delicious! We all loved this side dish!"
"Very good! My sister who thinks she's the better cook even asked for the recipe . Won't do potatoes and carrots any other way in the future! Thanks!"
"Loved the potatoes, not as crazy about the carrots. Instead of the 2 T. of salt, I used a Tbs. of a combination of salt, no salt seasoning, and Italian seasoning. The taste was perfect for me. I probably cooked for 45 minutes to get crispy potatoes."
"Thank you Kitten, for another great recipe. I love your recipes, they always turn out great. I know we will make these often."
"We liked this dish a lot, but I took the suggestion of another reviewer and only used 5 cloves of garlic and found that I definitely could have used more! The garlic aside, I did take another reviewers suggestion to add Italian seasoning. She didn't give an amount so I went with 1 tsp. It was delicious!"
"Very easy and delicious! I served this as a side with pot roast and everyone enjoyed it. Only change made was to use a 3 pound bag of yellow potatoes, cut into chunks, along with a bag of baby carrots. Thanks for sharing the recipe!"
"Simple and delicious!"
"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."
"These were great! Used regular carrots as baby carrots are not readily available here in Mexico. Served with recipe #72297 and made a complete, easy meal!"
"Another great post Kitten. Went perfect with my pot roast and gravy tonight. I did add onions to the dish. Maybe next time some red peppers too!"
"This was a huge hit! It smelled so good while baking and it tasted even better. I halved the recipe, and that was a mistake! Next time I might double it, lol. Thank you."
"This is the best recipe ever. I didn't have any potatoes so just used carrots. My husband loved it!"
"I really love this recipe. I am no amazing cook, but this recipe makes me look like one. It so simple and delicious. This is my go-to recipe when we need a quick side dish."
"Delicious, easy, and a great base for adding other root veggies too."
"This was wonderful. I also added chopped red peppers. I will be making this again!"
"As always a great recipe. The only thing I changed was I didn't have any carrots and was too lazy to go to the store but I did have a bag of shredded carrots. I tossed them with oil and about halfway through the cooking, I scattered the carrots all around. Lots of flavor and oh, so easy to make. The amount of garlic was perfect. Thanks."
"Oh Yum! These were delicious! I also had to cook awhile (I did using russet potatoes, unpeeled). I did about a half hour at 425 (while I cooked cornbread)and then about another half hour at 400. I did cut the salt down to One Tablespoon or just under, and it was perfect! I'm sure if I'd had more, I would have liked it, but I didn't miss it at all and it was healthier this way. Also, I accidently used a little more oil (which I will not next time) but there will definately be a next time! My 18 month old totally ignored his cornbread to eat this up! I preferred it myself :)"
"There are absolutely delicious. DH and I loved them. He even took the rest in his lunch the next day. Will definitely make it again. Thanks for the recipe!"
"Very nice! I was looking for something to make to go along with some steaks and this was perfect. I added some frozen peas into the dish about half way through the cooking time just to add more veggies to our meal since I didn't have a salad or anything to serve with my steaks. Made for ZWT5."