🥔 Ingredients (serves 4)
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4 medium potatoes, peeled and cut into chunks
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4 medium carrots, peeled and cut into chunks or rounds
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2 tbsp olive oil or butter
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1 tsp salt
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½ tsp black pepper
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1 tsp dried herbs (thyme, rosemary, or parsley)
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Optional: 1–2 cloves garlic, minced
👩🍳 Instructions
1. Boiled & Steamed Version
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Place potatoes and carrots in a large pot and cover with water.
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Add a pinch of salt and bring to a boil.
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Reduce heat and simmer for 15–20 minutes, or until tender.
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Drain, then toss with butter or olive oil, herbs, and garlic if using.
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Serve warm.
2. Roasted Version
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Preheat oven to 425°F (220°C).
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Toss potatoes and carrots with olive oil, salt, pepper, and herbs.
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Spread on a baking sheet in a single layer.
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Roast for 25–30 minutes, stirring halfway through, until tender and golden.
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Optional: sprinkle with fresh parsley before serving.
3. Sautéed Version
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Heat 2 tbsp olive oil or butter in a large skillet over medium heat.
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Add potatoes and carrots and cook, stirring occasionally, for 15–20 minutes until tender and lightly browned.
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Season with salt, pepper, and herbs.
💡 Tips
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Uniform Pieces: Cut potatoes and carrots similarly to ensure even cooking.
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Flavor Boost: Add a splash of balsamic vinegar or a sprinkle of Parmesan before serving.
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Make It a Meal: Add cooked onions, garlic, or bell peppers for extra flavor.
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Crispier Roasts: Parboil potatoes for 5 minutes before roasting to get extra-crispy edges.
This Potatoes and Carrots side is simple, flexible, and pairs beautifully with roasted meats, baked chicken, or fish.
I can also give a creamy version with butter and cream that’s more like a comforting vegetable casserole. Do you want that version?
