Two classic veggies made extra delicious, these Roasted Potatoes and Carrots are full of flavor and make for the perfect side to any dinner, especially Christmas.
Tis the season for baking Christmas cookies, breads, and other favorite treats I know, but we can’t forget about the basics right! Roasted veggies are my go-to dinner side any day of the week, even at Christmas. Seriously, I always have a fridge full of veggies ready to be roasted. I never get tired of them and trust me, roasting veggies makes them taste heavenly!
If you’re feeling at a loss, blah, or simply have no idea what to make for dinner, open your fridge, check your crisper drawer, and dig out any veggies that need to be used and roast them. Presto, half of your dinner is done! You are very welcome!
And I promise, if you (or a family member) do not care for vegetables, roasting them makes them taste almost like candy?. Ok, that may be a stretch, but in my opinion, for whatever it’s worth, roasting veggies brings out their natural sweetness. They take on a completely different flavor that everyone will fall in love with. I love them with a runny egg, in a soup, a salad, and definitely, building bowls!
Thankfully my husband adores them too so they are a weekly dinner staple in the Morland household. I bet we have this cauliflower popcorn weekly! It’s delicious. They make meal prep so easy since all you need to do is pair them with a protein, and dinner is served. I seriously scored on these purple potatoes a couple weeks ago at the market. Whenever I see purple veggies, I get pretty excited!
No purple potatoes? No prob….you can easily use russets, Yukons, or even sweet potatoes if you prefer. Don’t have carrots, use parsnips. In other words, use whatever you have hanging around in your fridge. How many fistfuls of veggies can you consume in one day?
What I love most about this combo:
- it’s simple ~ chop your veggies, add seasonings and oil, roast, pair with protein
- flavorable ~ incredible for weeknight dinners but elegant enough for Christmas
- never boring ~ change up your seasonings, use avocado oil vs olive oil, or coconut oil or ghee
- A kitchen staple everyone love them ~ most everyone has both potatoes and carrots
I don’t know about you, but the closer it gets to Christmas, the more crazy it gets. Last minute gifts to buy, endless wrapping, more trips to the post office and UPS than I can count, etc. If you’re as busy as I am, than I promise you’ll love having an assortment of roasted veggies in your fridge.
What’s on your Christmas menu? It’s less than a week a way you know??♀️. Which also means we’re nearing the end of our Christmas Fitness Challenges. I’m not gunna lie, I won’t miss 100 of anything, espeically burpees?.
I have to admit, it’s been fun. If you played along with me, great and more importantly, if you make these roasted potatoes & carrots, don’t forget to tag me❤️.
ROASTED PURPLE POTATOES AND CARROTS
INGREDIENTS:
- 1 pound carrots, cut into coins
- 1 pound potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil or avocado oil
- 2-3 cloves garlic, minced
- 1 teaspoon each dried parsley, thyme, rosemary (optional)
- 1/2 teaspoon salt or to taste
- black pepper to taste
DIRECTIONS:
- Preheat your oven to 400° F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together oil, garlic, herbs of choice, salt, and pepper.
- Add cut carrots and potatoes to the bowl and toss a few times to coat.
- Spread in an even layer on the prepared baking sheet. Avoid crowding veggies if possible. Crowded veggies steam vs roast.
- Bake for 30-35 minutes or until carrots and potatoes are fork tender. If your veggies are cut thicker, they may take closer to 40 minutes to roast.
- Remove from oven and enjoy warm. Let cool and store in fridge for up to 4 days. Did you know once potatoes are cooked than cooled they become a resistant carb?
Favorite Roasted Veggie?
Probably Brussels for me!
Have you played along with me on my #adventfitnesschallenge?
What’s on your Christmas menu?
Definitely roasted veggies?
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