This recipe for Oven Roasted Carrots and Potatoes is so easy and absolutely delicious! After preparing the vegetables you just toss in lemon juice and olive oil and pour into your pan and bake! Garlic, thyme and oregano make this a perfect vegetable side to include in any meal. You have to give this a try.
I just love this recipe for Oven Roasted Carrots and Potatoes! So easy. The perfect side to any meal. We make this simple vegetable side all of the time!
Take a moment to peek below at our video for Oven Roasted Carrots and Potatoes! You can see just how easy this recipe really is!
Oven Roasted Carrots and Potatoes
- 4 cups baby carrots or regular carrots, cut into 1 inch chunks
- 4 cups red or yellow mini , potatoes
- 3 medium to large onions cut in half or 2 cut into 1 inch chunks
- 1/4 cup olive oil
- 1 tsp oregano, dried (ground or leaves)
- 1 tsp thyme, dried
- 1 juice of lemon
- 8 - 10 garlic cloves, peeled and smashed
- 1 tsp salt
- 1 tsp pepper
- cooking spray
Preheat your oven to 400 degrees. Prepare a rimmed baking sheet covered with tinfoil and lightly coated with cooking spray. Set aside.
Wash and prepare the potatoes, carrots and shallots or onions. Place vegetables into a big bowl. Add olive oil, salt, pepper, oregano, thyme and the juice from one lemon. Toss until vegetables are lightly coated. Pour onto baking sheet and make sure vegetables are spread out in a single layer. Grab a large knife. Place knife on its side so it is flat on top of each garlic clove. Punch down on the knife and your garlic clove will be smashed! Sprinkle smashed garlic cloves all over the vegetables on the pan. Place in oven. Adjust vegetables every 10 minutes or so. Bake for 50-60 minutes. Remove from oven and serve immediately. Enjoy!