Baked Potatoes and Carrots

These Baked Potatoes and Carrots are simple yet scrumptious. This side dish is satisfying and delicious, with perfectly seasoned, tender vegetables.




– 1 lb. baby potatoes or Yukon golds skin on or off – 1 lb. carrots skin on or off – 2 tbsp. olive oil – 1 tsp. finely chopped fresh rosemary – 1 tsp. sea salt or to taste – 1 tsp. garlic powder – ½ tsp. paprika – ¼ tsp. pepper or to taste

4 servings

45 minutes

Step 1

Prepare the potatoes and carrots by cutting them into medium-sized pieces and placing them on a large, parchment paper-lined baking sheet.

Step 2

Sprinkle them with the seasonings and then drizzle everything with olive oil. Using clean hands, mix everything together thoroughly and spread the vegetables out in a single layer.

Step 3

Bake the potatoes and carrots at 400°F for 30-35 minutes.

How to Store

Store any leftovers of these Baked Potatoes and Carrots in an airtight container in the refrigerator for up to 3 days.