This dish is easy to prepare and bake and holds up well at a buffet or a potluck. For supper, serve alongside oven baked chicken breasts and a tossed salad for a delicious balanced meal.
Preparing Roasted Potatoes and Carrots
If I’m making a dish with a sauce or gravy, I often make Mashed Potatoes but these are great with any meal too! Wash the potatoes and either scrub or peel the carrots. Baby carrots work in this recipe although they don’t tend to hold their bold orange color as much as larger carrots. Large pieces will take longer to cook, if you’re short on time, cut the veggies a bit smaller to reduce cooking time.
What to Serve Them With
Roasted potatoes and carrots are hearty and filling and pair well with heavier meats like a roast, meatloaf, and pork tenderloin as the entrée. After the meat is done, feel free to make a gravy with the meat drippings by heating them and adding a slurry of cold water and corn starch. Whisk the mixture into the drippings, bring to a boil, then simmer until the desired thickness is achieved. Pour over the roasted veggies!
Leftovers?
To Store: Keep the roasted potatoes and carrots in a tightly sealed container or in a labeled zippered bag. Store in the fridge for about a week or freeze for up to a month. To Reheat: Put the veggies in a microwave-safe dish and heat up for about 5 minutes or reheat on the stove with a little water or broth. Brighten the flavor with a few dashes of salt and pepper!
More Delicious Roasted Vegetable Sides
Honey Roasted Carrots – simple yet elegant! Easy Oven Roasted Asparagus – ready in under 15 mins Roasted Eggplant – creamy, soft & delicious Parmesan Roasted Leeks – 4 simple ingredients! Favorite Roasted Cauliflower– easy and delicious
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
