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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 208kcal

Author Tania Sheff

Ingredients

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

Instructions

Prepare the potatoes and carrots by cutting them into medium-sized pieces and placing them on a large, parchment paper-lined baking sheet.
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.
Bake the potatoes and carrots at 400°F for 30-35 minutes.

Video

Notes

How to Store

Store any leftovers of these Baked Potatoes and Carrots in an airtight container in the refrigerator for up to 3 days. After that, they can get a little mushy. You can also freeze them in a ziplock freezer bag for up to 6 months. There's no need to thaw, just reheat them in the oven on a baking sheet (in a single layer) until warmed through.

Nutrition