𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a simple and flavorful recipe for roasted potatoes and carrots:

Roasted Potatoes & Carrots Recipe

Ingredients:

• 4 medium potatoes (Yukon Gold or Russet work great)
• 4 large carrots
• 3 tbsp olive oil
• 2 tsp dried rosemary (or fresh, if you have it)
• 1 tsp garlic powder
• 1 tsp onion powder (optional)
• 1/2 tsp smoked paprika (or regular paprika)
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the vegetables:

   • Peel and cut the potatoes into bite-sized cubes (around 1-inch chunks).
   • Peel the carrots and cut them into roughly 1-inch pieces or diagonally sliced rounds.

3. Season the vegetables:

   • In a large bowl, toss the potatoes and carrots with olive oil, rosemary, garlic powder, onion powder, paprika, salt, and black pepper. Make sure everything is evenly coated.

4. Arrange on a baking sheet:

   • Spread the potatoes and carrots out in a single layer on a baking sheet lined with parchment paper or lightly greased. Don’t overcrowd them—this helps them roast evenly and get crispy.

5. Roast:

   • Roast in the oven for 35-40 minutes, flipping halfway through, until the potatoes are golden and crispy, and the carrots are tender.

6. Garnish & Serve:

   • Once done, remove from the oven and sprinkle with fresh parsley for a pop of color and flavor (optional). Serve immediately.

Tips:

• If you like your veggies extra crispy, you can broil them for 2-3 minutes at the end.
• Feel free to mix in other herbs, like thyme or oregano, depending on your preferences.
• For added richness, you can drizzle a bit of melted butter on them just before serving.

This recipe is versatile, so if you have other root vegetables on hand (like parsnips or sweet potatoes), you can add those in too! Enjoy!