If you are looking for delicious side dish ideas, look no further. This oven roasted potatoes and carrots recipe will suit your tastes and also be gentle on your wallet. Potatoes and carrots are some of the cheapest foods you can eat.
Dressed up with garlic, parsley, and dill,, you won't even realize you are eating inexpensive vegetables. This side dish is perfect for those cold weather months when you want foods that will stick to your ribs.
Oven Roasted Potatoes and Carrots with Garlic and Herbs
3 russet potatoes or 4 large potatoes any kind
3 medium carrots
4 cloves garlic (optional). You may add more if you want.
1/4 cup vegetable oil (I used sunflower oil)
1 tablespoon parsley
1 tablespoon dill weed
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
- Preheat oven to 425 degrees.
- Spray a cookie sheet or large glass baking dish with cooking spray.
- Wash potatoes and cut off any bad parts. Cut potatoes into wedges about 1/4-inch thick. Toss them into a large bowl.
- Wash carrots but do not peel them. Eating the whole carrot saves you money because there is more bulk to it. Cut carrots into 1/2-inch thick slices. Add to bowl.
- Peel skin off garlic cloves. Add them whole to bowl. (Don't worry, they soften up really nicely and impart spectacular flavor.)
- Pour the oil into the bowl.
- Add parsley, dill, garlic powder, salt, and pepper. Mix all ingredients together well.
- Pour mixture into baking pan and cover with foil (shiny side towards food for heat conduction). Ensure foil is sealed tightly around edges of pan.
- Place in oven and bake for 55 minutes.
- Wearing oven mitts, remove foil with pan away from your face. Steam will be hot! Serve and enjoy!
- Goes well next to meatloaf and gravy, roast beef, chicken legs, ham, or salad with cubed cheese (for a vegetarian dish).
- Potluck, dinner, luncheon
Variations with Leftovers
- Add vinegar and serve cold as a salad
- Add to pot of water with beef bullion, scraps of meat, peas, and celery for a soup.
- Sautee ground beef and add potatoes and carrots in for a quick casserole.
Vitamins and Minerals
This dish is a source of:
- Vitamin A
- Vitamin B6
- Vitamin C
- Vitamin K