Roasted Potatoes and Carrots all made in one oven tray. Perfectly seasoned roast Potatoes with a golden crust and a fluffy interior with delicious sweet tender roasted Carrots.
Roasted Potatoes and Carrots
The simplest way to add flavour to vegetables is to roast them.
Roasting vegetables intensifies their natural flavour, caramelises the sugars in them and colours the outside.
All you really need to make great roast vegetables, is Oil, Salt and Pepper and at a push..Garlic.
Because..well Garlic makes everything better.
I have included some suggestions for adding a variety of flavours at the end of the post.
Step by Step Instructions
Please note, the printable recipe and in depth instructions are at the bottom of the page.
Preheat the Oven to 200C/Gas Mark 6.
Peel and chop Vegetables.
Break the Garlic Bulb using the back if your hand.
Place Carrots and Potatoes in boiling salted water for 8 minutes. You can leave the Carrots as they are if they are not that thick. I don’t usually add them.
Drain and allow to dry.
Take out the Carrots and leave to one side.
Shake the Colander to rough Potato edges.
Place an oven tray with Oil into the Oven and let it heat up.
Once hot, add Veg, Seasoning and Garlic. Spread the Veg out evenly making sure there is plenty of space between.
You can turn then midway through cooking if you like as I have done here.
Roast for 1 hour, or until golden and crispy. Serve immediately.
TOP TIPS on how to make the BEST Roast Potatoes and Carrots
– Par boil the Potatoes but not the Carrots. If the Carrots are really thick, then I parboil them too for the same length of time as the potatoes.
– Drain them and let them air dry to get rid of excess moisture.
– Remove the Carrots and shake the potatoes in the colander to rough up the edges which helps to create the crunch.
– Preheat the Oil so that is super hot.
– If you don’t have time to par boil, then cut the Potatoes and Carrots up smaller.
-Roasting at a high temperature is key here to get some gorgeous colour on the carrots and potatoes which adds extra flavour.
– It’s best to cut the Carrots in half lengthways so they don’t cook too quickly, otherwise they become wrinkly and soft before they brown.
– Spread the Veg into one layer so it roasts rather then steam. There has to be space between the veg.
– Check the Veg from 40 minutes onwards as the Carrots (depending on thickness) may get done sooner.
Note – Thawed Frozen carrots do work but they won’t brown as nicely because they hold a lot of water inside.
TIP – I use a thick baking tray which retains heat way better than then thin flimsy ones.
How to serve
The best way to serve this is as a side to a lovely roast dinner.
What goes well with Roasted Potatoes and Carrots
Roasted Veg go with all proteins – chicken, lamb, beef, seafood.
I especially love serving them with roasts such as Buttermilk Roast Chicken, or The MOST tender Leg of Lamb.
However Roasted Veg make a terrific quick side for quick midweek meals too.
Variations
You can add all manner of flavourings to the Vegetables before roasting such as:
20g grated Parmesan
A small handful of Panko Breadcrumbs with Parmesan
A sprinkling of Semolina
1 tbsp of a Spice Mix of your Choice.
Spices such as Cayenne, Smoked Paprika, Cinnamon.
You can also add Herbs and Spices midway, such as:
A sprinkling of Cumin Seeds, Ginger Powder.
1 tsp of dried herbs such as Oregano, Thyme or Parsley.
Or you can add flavour at the end, such as:
A good squeeze of Lemon.
Toasted nuts such as Hazlenuts, Almonds or Pine Nuts.
A sprinkling of Parmesan.
Or serve with a Sauce, such as:
A good Gravy
Sour Cream
Tahini mixed with Lemon, Garlic, Honey and Seasoning.
Yoghurt flavoured with Lemon Juice and Zest, Garlic, Oil and Seasoning.
Make Ahead
You can make this 1 to 2 days ahead of time and reheat before dinner.
Or roast the Potatoes and Carrots the day before and roast till golden. Pop into a dish, cover and place in the fridge. Keep the tray with the oil covered seperately too. This doesn’t need to go in the fridge.
On the day of need them, preheat the oven for 10 minutes at 200C/Gm6. Place the tray with the Oil into the oven. Add the potatoes to the tin and roast for 20 – 30 minutes, until dark golden and crisp.
To use from the Freezer – After the Potatoes have been parboiled and shaken, add a little Corn flour (3 tbsp to them and 75 ml Veg Oil to them. Spoon onto a lined tray. Freeze for 2 hours and then transfer to tupperware for up to 3 months. The Carrots can be brought frozen. Cook from frozen at the same temperature for 30 minutes. Then increase the heat to Gas 7/220c and roast for 30 – 35 minutes.
More Side Dishes:
Home Made Aunt Bessie Style Roast Potatoes – with added Semolina for extra crunch
Roast Vegetables with Feta and Pine Nuts
Roast Cauliflower Salad with Zingy dressing
Serve with:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Roasted Potatoes and Carrots
Roasted Potatoes and Carrots all made in one oven tray. Perfectly seasoned roast Potatoes with a golden crust and a fluffy interior with delicious sweet tender roasted Carrots.
Ingredients
- 1 kg Potatoes Peeled and Chopped into quarters
- 8 Medium Carrots Peeled and Cut in half lenghtways
- 6 tbsp Vegetable Oil
- Salt and Pepper
- 1 bulb Garlic Skin on, broken with the back of the hand
Instructions
-
Preheat the oven to 200°C/400°F/gas 6.
-
Put the potatoes and carrots into a large pot of boiled salted water on a high heat, boil for 8 minutes. You can leave the Carrots as they are if they are not that thick. I don't usually add them.
-
Drain in a colander and leave to steam dry for a few minutes.
-
Remove the carrots and put to one side.
-
Shake the colander to rough up the potatoes.
-
Add Oil to a large oven tray and place in the oven for 10 minutes.
-
Once the Oil is hot, carefully add the vegetables, seasoing and garlic.
-
Spread the Veg out. Roast for 1 hour, (Optional - turn midway), or until golden and crispy. Check from 40 minutes onwards and remove the Carrots if needed as they may cook quicker depenign on their thickness.
Recipe Notes
TOP TIPS on how to make the BEST Roast Potatoes and Carrots
- Par boil the Potatoes but not the Carrots. If the Carrots are really thick, then I parboil them too for the same length of time as the potatoes.
- Drain them and let them air dry to get rid of excess moisture.
- Remove the Carrots and shake the potatoes in the colander to rough up the edges which helps to create the crunch.
- Preheat the Oil so that is super hot.
- If you don’t have time to par boil, then cut the Potatoes and Carrots up smaller.
-Roasting at a high temperature is key here to get some gorgeous colour on the carrots and potatoes which adds extra flavour.
- It’s best to cut the Carrots in half lengthways so they don’t cook too quickly, otherwise they become wrinkly and soft before they brown.
- Spread the Veg into one layer so it roasts rather then steam. There has to be space between the veg.
- Check the Veg from 40 minutes onwards as the Carrots (depending on thickness) may get done sooner.
Note - Thawed Frozen carrots do work but they won’t brown as nicely because they hold a lot of water inside.
TIP - I use a thick baking tray which retains heat way better than then thin flimsy ones.
How to serve
The best way to serve this is as a side to a lovely roast dinner.
What goes well with Roasted Potatoes and Carrots
Roasted Veg go with all proteins – chicken, lamb, beef, seafood.
I especially love serving them with roasts such as Buttermilk Roast Chicken, or The MOST tender Leg of Lamb.
However Roasted Veg make a terrific quick side for quick midweek meals too.
Variations
You can add all manner of flavourings to the Vegetables before roasting such as:
20g grated Parmesan
A small handful of Panko Breadcrumbs with Parmesan
A sprinkling of Semolina
1 tbsp of a Spice Mix of your Choice.
Spices such as Cayenne, Smoked Paprika, Cinnamon.
You can also add Herbs and Spices midway, such as:
A sprinkling of Cumin Seeds, Ginger Powder.
1 tsp of dried herbs such as Oregano, Thyme or Parsley.
Or you can add flavour at the end, such as:
A good squeeze of Lemon.
Toasted nuts such as Hazlenuts, Almonds or Pine Nuts.
A sprinkling of Parmesan.
Or serve with a Sauce, such as:
A good Gravy
Sour Cream
Tahini mixed with Lemon, Garlic, Honey and Seasoning.
Yoghurt flavoured with Lemon Juice and Zest, Garlic, Oil and Seasoning.
Make Ahead
You can make this 1 to 2 days ahead of time and reheat before dinner.
Or roast the Potatoes and Carrots the day before and roast till golden. Pop into a dish, cover and place in the fridge. Keep the tray with the oil covered seperately too. This doesn't need to go in the fridge.
On the day of need them, preheat the oven for 10 minutes at 200C/Gm6. Place the tray with the Oil into the oven. Add the potatoes to the tin and roast for 20 - 30 minutes, until dark golden and crisp.
To use from the Freezer - After the Potatoes have been parboiled and shaken, add a little Corn flour (3 tbsp to them and 75 ml Veg Oil to them. Spoon onto a lined tray. Freeze for 2 hours and then transfer to tupperware for up to 3 months. The Carrots can be brought frozen. Cook from frozen at the same temperature for 30 minutes. Then increase the heat to Gas 7/220c and roast for 30 - 35 minutes.
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