Easy Roasted Potatoes and Carrots Recipe
4 medium Russet/Idaho/Eastern potatoes
1-2 cups baby carrots
2 medium onions
2 Tbsp. vegetable oil
salt and pepper to taste
1. Scrub potatoes clean. Cut potatoes and carrots into large bite-sized chunks. Place in a non-stick roasting pan or on a cookie pan.
2. Clean carrots and add to the potatoes and onions in the pan.
3. Drizzle oil over vegetables. Salt and pepper to taste. Stir to evenly coat veggies with oil and seasonings.
4. Cook in 400* oven for about 30 minutes. Stir vegetables at least once during cooking to brown all sides.
Makes 4-7 servings.
Note: I roast my vegetables on a top rack while roasting a chicken on the lowest rack. The chicken cooks at 350* for about 1.5 hours then I turn up the heat to 400-425* for the remaining 30 minutes. Cooking times and temps are approximate depending on how browned you want the vegetables.
Also, this is a great recipe to involve your kids in the kitchen. Let kids clean the veggies, drizzle on the oil, sprinkle the seasonings, and use their (clean) hands to coat the veggies with the oil.