Roasted Carrots and Potatoes With Garlic
If you’re on a budget but need a filling side dish, then this is sure to become one of your go-to recipes! You can usually find large bags of carrots and potatoes for cheap in most grocery stores, and I always keep these staples on hand in my home. For a pop of color and extra flavor, you can also add fresh green beans or some bell peppers. I've found that this dish really goes well with a main meat dish, such as meatloaf or baked chicken.
- 3 large potatoes
- 3 large carrots, peeled
- 5 garlic cloves, peeled
- 2 tablespoons olive oil (or vegetable oil)
- 1/2 tablespoon onion powder
- 1/3 cup butter, room temperature
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Cut potatoes into medium chunks and place in a large bowl. Cut carrots in thick slices and place in the same large bowl. Take the garlic cloves and mince them (or use a garlic press), and add the garlic to the bowl. Add the onion powder, salt, pepper and olive oil in the large bowl and mix well.
- Prepare a large baking dish by lining it with aluminum foil. This helps prevent the food from sticking and makes for easier cleanup. Place the butter on the bottom of the aluminum foil-lined baking dish and spread it around the bottom until it’s mostly covered with the butter.
- After the baking dish is buttered up, you can pour the carrot and potato mixture into the dish and spread it out evenly.
- Bake the carrot and potatoes for around 30 minutes, take it out and mix it around to ensure even cooking. Put the baking dish back in the oven for another 30 minutes. The dish is done when you can easily pierce potato chunks with a fork. If the potatoes are still too hard you can continue baking for an additional 10 to 15 minutes.