Name: Roasted Carrots and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

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

Roasted Carrots and Potatoes

red potatoes, halved

carrots,

olive oil

honey

lemon zest

salt

oregano

black pepper

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.


Combined with a grilled Spanish mustard beef, mmmm yum. The fact that carrots and honey add some sweetness to it makes it perfect.

I made his nearly as written, I doubled the recipe and used baby carrots to save time and did not measure my lemon zest, I used the zest of a full lemon (typically approx 1TB).  Overall, everyone in my family ate this without complaints but no one was exclaiming these were the best potatoes ever.  To my surprise, these were on the more bland side and could especially use more seasoning/salt and pepper.

Made it - Loved it! Adding honey was just the right "je ne sais quoi". It was there, without being too sweet. And my hubby cleaned the pan ;) Winner!!

This was excellent! I've made them several times and we're eating the carrots as a snack during the week. I can't use honey but I didn't change anything else. Thanks so much for the recipe ******

I made this dish with my Christmas Rib Roast and it was a perfect match for my oven temperature. I used colored carrots and small fingerling potatoes making this very festive looking.
The few that were left  heated up nicely for serving with my leftovers. Will definitely make again. Highly recommend

Roasted Carrots and Potatoes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 6

Cost: $6.68 /serving

Author : Peggy Oliver

Ingredients

Instructions

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