Roasted Potatoes and Carrots
Do you have one of those standard dishes that is an easy go to no matter what you’re cooking or who you’re cooking it for? My Roasted Potatoes and Carrots is that go to dish for me. I especially love to serve it with a well cooked beef roast, but it goes great with chicken or pork as well. It’s easy to prepare these while my cooking my Slow Cooker Roast Beef.
This isn’t a dish I grew up eating, I learned as an adult that my mom doesn’t really like potatoes. Instead, I had a similar Roasted Potatoes and Carrots dish at a friend of mine’s house one night. I had never been a fan of carrots, but loved how well they blended with the potatoes and onions. If I remember correctly, Carmen cooked hers in a casserole dish with water, margarine, and seasonings. It was great, but I’ve modified the recipe over the years.
I no longer use a casserole dish, margarine, or add water when baking. Sometimes, I use fresh potatoes and carrots while at other times I use canned. I’ve also switched to using a stone baking dish and olive oil instead of margarine. The results are better than ever and I can munch of these Roasted Potatoes and Carrots for breakfast, lunch, or dinner.
Beef Roast with Roasted Potatoes and Carrots
Not a fan of potatoes and carrots? Swap out for your own favorite veggies and cook the same way. Try it and let me know how you like it! In the picture above, I have it all covered with a tasty helping of Homemade Gravy made with Knorr Homestyle Stock.
- Potatoes (fresh or canned)
- Carrots (fresh or canned)
- Onions
- olive oil
- Mrs. Dash (optional)
- Garlic Salt/Powder (optional)
- Seasoned Salt (optional)
- Peel and cut fresh vegetables into bite size pieces or drain and rinse canned vegetables.
- If in a hurry and need to speed fresh vegetables along, microwave until soft and tender. This is a tremendous time saver.
- Add vegetables to a casserole dish or baking stone. Vegetables will roast faster if placed in shallow layers versus thicker layers.
- Add chopped onions to the potatoes and carrots.
- Splash with olive oil, just enough to lightly coat.
- Season to taste.
- Stir to spread olive oil and seasonings.
- Bake at 425* until golden brown and your desired tenderness, up to a ninety minutes if using fresh vegetables.
Love recipes that can be put together so quickly.
Thanks for sharing,
Kelly
I’m just trying to find a recipe to make Knorr chicken flavored powdered bouillon gravy, I’m looking for the consistency with the water how much water flower bouillon do I use please help
Hi Karen,
I’m an at home Southern trained cook. I just know how to do things by sight. I start by browning my flour in hot oil. The oil can be new or leftover bacon grease or from fried chicken, etc. I was taught that the oil to flour ratio should be 1:1, so 1 tablespoon of oil and 1 tablespoon of flour. Whisk the two together, when the grease and flour are muddy looking, add your water slowly while whisking together. I like to use medium temperature tap water, others like cold water. It’s all up to you on the amount of bouillon and water you choose to use. I like things on the salty side and also add Mrs. Dash, seasoned salt, and garlic salt to my flour and oil while they are browning. You can also add more once you add the water. It’s all about trial and error. Good luck and please let me know how it turns out.
Ms Do