Marjoram Roasted Potatoes And Baby Carrots Recipes

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ROASTED POTATOES AND BABY CARROTS WITH GARLIC



Roasted Potatoes and Baby Carrots With Garlic image

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!

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

  • Dry the veggies well with a paper towel and place in a large bowl.
  • Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
  • In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
  • Pour over the veggies and toss to coat with a wooden spoon or clean hands.
  • Set oven to 400 degrees F.
  • 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).

ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

MARJORAM-ROASTED POTATOES



Marjoram-Roasted Potatoes image

Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 5

2 pounds potatoes
3 tablespoons canola oil
3/4 teaspoon dried marjoram
1/2 teaspoon salt
Pepper to taste

Steps:

  • Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
  • On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
  • Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.

Nutrition Facts : Calories 225 g, Fat 10 g, Protein 3 g

ROASTED POTATOES AND CARROTS WITH RANCH SEASONING



Roasted Potatoes and Carrots with Ranch Seasoning image

This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.

Provided by Betka

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
1 (1 ounce) package ranch dressing mix
1 teaspoon rice wine vinegar
¼ teaspoon ground black pepper
2 ½ pounds unpeeled potatoes, cut into 1-inch chunks
1 pound baby carrots
½ sweet onion, sliced into thin rounds
½ teaspoon kosher salt

Steps:

  • Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  • Pour vegetables and excess marinade into the prepared baking dish.
  • Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

Nutrition Facts : Calories 247 calories, Carbohydrate 42.4 g, Fat 7 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 556.8 mg, Sugar 5.4 g

BALSAMIC-ROASTED BABY POTATOES & CARROTS



Balsamic-roasted Baby Potatoes & Carrots image

Make and share this Balsamic-roasted Baby Potatoes & Carrots recipe from Food.com.

Provided by CountryLady

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes or 3 lbs white potatoes, halved (or both)
1 lb peeled baby-cut carrot (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Line a large rimmed baking sheet with heavy duty foil.
  • Combine all ingredients in a large bowl.
  • Place on baking dish in a single layer& cover with foil.
  • Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
  • Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

Nutrition Facts : Calories 224.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 394.2, Carbohydrate 39.4, Fiber 5.7, Sugar 6.2, Protein 4.4

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Top Asked Questions

How to cook baby potatoes and carrots in oven?
Next, place halved baby potatoes and carrot chunks in a large bowl. Drizzle with olive oil and add garlic, salt and pepper. Toss ingredients in the bowl to coat and then spread in a single layer onto a prepared baking sheet. Roast the vegetables in the oven for 25 to 30 minutes, tossing and flipping about halfway through baking.
How do you cook carrots and potatoes in a sheet pan?
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray. Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine. Add the carrots and potatoes to the bowl and toss to coat. Pour the vegetables onto the sheet pan and spread into a single layer.
How to make the best potatoes and carrots roast?
Preheat the oven to 400˚F. In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside. In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
How to cook creamer potatoes and carrots?
Halve the Creamer potatoes and place in a large bowl with sliced carrots. In a small bowl, whisk together butter, garlic, parsley, salt, thyme, and pepper. Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired. Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.

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