A Squared: Herb-Roasted Carrots & Redskin Potatoes

Tuesday, February 25, 2014

Herb-Roasted Carrots & Redskin Potatoes

I promised you some low maintenance recipes this week and thought that today would be the perfect time to break out this easy side dish: Herb-Roasted Carrots & Redskin Potatoes. Several of you commented on a snapshot of this dish on the A Squared Facebook page a few weeks ago and requested the recipe. Ask and you shall receive, dear readers!

This recipe only involves a handful of ingredients and aside from chopping vegetables, there is basically no prep work involved. Just stir it up, spread it out on a baking sheet, and roast.

I love how the potatoes crisp up in this dish, but the carrots get sort of soft and sweet. It's delicious! The flavors here are so simple and classic so you could pair this side dish with anything. When I originally made this, I served it with roasted salmon and yogurt sauce. I was also thinking it would be a great accompaniment to yesterday's red wine marinated steaks too!

You could easily sub in sweet potatoes for the redskins here-- just cook them for a little less time as they will soften much faster. And if you like their flavors, parsnips would be a nice addition to the carrots here too.

  • 1/2 Tbs. extra virgin olive oil
  • 1/2 Tbs. butter
  • 1/2 lb. redskin potatoes, cleaned and cut into 1/2-inch dice
  • 4 carrots, peeled and cut into 1/2-inch dice
  • 1/2 yellow onion, cut into 1/2-inch dice
  • 1 Tbs. fresh parsley leaves, chopped
  • 1 tsp. fresh rosemary leaves, finely chopped
  • Salt and pepper, to taste

Preheat oven to 400 degrees.

Toss all ingredients together in a large bowl and spread out evenly on a large rimmed baking sheet.

Roast for 15 minutes and remove from oven and stir the mixture. Roast for another 15-20 minutes until golden brown and potatoes are fork tender.

Looking for another easy potato side? Try Simple Roasted Baby Potatoes or Dijon Roasted Zucchini & Potatoes.

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