Roasted Carrots and Potatoes

1. 1
   prep

   Preheat oven and prep the pan.

   1.Position rack in the middle of the oven and preheat to 425°F (220°C).

   2.Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. 2
   prep

   Cut the vegetables.

   1.Scrub potatoes clean and cut into 1-inch chunks (no need to peel).

   2.Peel the carrots and cut into 1-inch chunks, matching potato sizes for even cooking.

   TIPKeep chunks similarly sized — about 1 inch — so they finish roasting at the same time.
3. 3
   mix

   Toss vegetables with oil and seasonings.

   1.In a large mixing bowl, combine potato chunks, carrot chunks, olive oil, minced garlic, chopped rosemary, salt, and black pepper.

   2.Toss well until every piece is evenly coated.

   TIPUse your hands or two large spoons to toss — you want every piece glistening with oil.
4. 4
   roast · ~35 min

   Spread on sheet pan and roast.

   1.Dump the seasoned vegetables onto the prepared sheet pan and spread into a single, even layer.

   2.Roast for 25 minutes, then remove pan and flip vegetables with a spatula.

   3.Return to oven and roast another 10 minutes, or until potatoes are golden and carrots are caramelized and fork-tender.

   TIPDon't crowd the pan — give vegetables space so they roast instead of steam. Use two pans if needed.
5. 5
   garnish

   Garnish with fresh parsley and serve hot.

   Transfer roasted vegetables to a serving bowl or platter. Sprinkle with freshly chopped parsley and serve immediately.

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