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Modern Gluten-free Recipes

Oven Roasted Potatoes and Carrots

This is my standard carrot and potato dish that I usually serve at lunch and dinner parties. Its quick, easy to make for large or small groups and tastes great.

Preheat Oven to 450 degrees

Ingredients ( Amounts are typical to what I make, can be adjusted as you like):

Carrots: 6-7 large ones
Potatoes: 6-7 small ones, I like yellow fins or red potatoes for this dish. Russets work to, but they aren't my favorite
Olive oil - 1/3 cup
Salt - 1 tablespoon
Pepper - 1/4 teaspoon
Rosemary - 1-2 tablespoons, depends on if you like it
Chili powder - 1/4 teaspoon
Garlic powder - 1/2 teaspoon

Preparation

Peel and cut carrots and potatoes into small pieces. I try not to make the carrots any thicker than 1/4 inch thick. If they are too thick the potatoes will get done and the carrots will still be hard, don't worry about getting them too thin. For the potatoes, I like a size about a 1 inch cube.

Put cut carrots and potatoes into a baking pan. I like the large cake pan size, but the vegetables should not be more than two layers deep.

In a small bowl, pour oil and add in salt and spices. Mix well and then dribble over vegetables. Mix vegetables well to distribute the oil. Put pan into oven and bake at 450 degrees for 30 minutes. At 30 minutes, check the vegetables for doneness by forking them, if they are soft, its done. Let cool in pan for 5 minutes and then serve. You may find that some of the vegetables stick to the bottom of the pan, but those are the really yummy ones that have caramelized, just use a spatula to get them up, the best ones are always on the bottom.

This is also really good with other vegetables, I like to use up old apples by adding them into the mix, its also good with sweet potatoes or yams.

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