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Nutrition Facts
Serving Size 1 (277g) Recipe makes 6 servings
Calories 255
Calories from Fat 111		(43%)
Amount Per Serving		%DV
	Total Fat 12.3g	19%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2418mg		100%
Potassium 949mg		27%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 4.5g	18%
	Sugars 6.6g
Protein 3.7g		7%
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Cooking for Company 1

Chef Jean Louise

Roasted Potatoes and Baby Carrots With Garlic

Recipe #145287 | 50 min | 20 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Nov 16, 2005

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

SERVES 6 -8 (change servings and units)

Ingredients

2-3 lbs red potatoes, peeled and cut into about 2-inch pieces
5-6 cups baby carrots (can use more or less)
4-8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

Directions

1
Dry the veggies well with a paper towel and place in a large bowl.
2
Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
3
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
4
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
5
Set oven to 400 degrees F.
6
Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

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Featured Reviews for This Recipe

From: SteelerSue

On Oct 18, 2009

As always a great recipe. The only thing I changed was I didn't have any carrots and was too lazy to go to the store but I did have a bag of shredded carrots. I tossed them with oil and about halfway through the cooking, I scattered the carrots all around. Lots of flavor and oh, so easy to make. The amount of garlic was perfect. Thanks.

0 people found this review helpful

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From: laugh2survive

On Oct 13, 2009

Oh Yum! These were delicious! I also had to cook awhile (I did using russet potatoes, unpeeled). I did about a half hour at 425 (while I cooked cornbread)and then about another half hour at 400. I did cut the salt down to One Tablespoon or just under, and it was perfect! I'm sure if I'd had more, I would have liked it, but I didn't miss it at all and it was healthier this way. Also, I accidently used a little more oil (which I will not next time) but there will definately be a next time! My 18 month old totally ignored his cornbread to eat this up! I preferred it myself

1 person found this review helpful

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From: jbe467

On Nov 9, 2008

These were good! I used more garlic than called for (I always do!) I had a pot roast in the oven at 375, so I popped these in for the last hour of cooking time. Also put a few fresh sprigs of rosemary in the mix. Wonderful!

2 people found this review helpful

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From: bluemoon downunder

On May 16, 2006

A simple to prepare and simply delicious way to roast potatoes and baby carrots, both of which we love and eat all the time! I cut the potatoes into slightly smaller pieces and, except for the addition of a generous sprinkling of dried thyme, I made these exactly to the recipe. We enjoyed them over several meals. I reheated them - loosely covered with foil - in a slow oven, then without the foil for a couple more minutes. Thanks KITTENCAL for a splendidly flavoursome autumn/winter side dish.

2 people found this review helpful

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