Roasted Potatoes and Carrots

Whip up a deliciously easy and flavorful side dish of maple-spiced roasted potatoes and carrots, a comfort food favorite that's sure to bring smiles to any dinner table.

Course Side Dish

Cuisine American

Keyword carrots and potatoes, easy side dish, roasted potatoes, roasted vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 274kcal

Author Maike Corbett

Ingredients

4 medium carrots peeled and cut into 1-inch pieces
4 medium russet potatoes peeled and cut into 1-inch pieces
2 tablespoons butter unsalted, melted
2 tablespoons maple syrup warmed
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper adjust to taste
1 tablespoon parsley chopped
salt season to taste

Instructions

Heat your oven to 425° Fahrenheit and line a large baking sheet with parchment paper.
Melt butter in the microwave. Warm the maple syrup for about 15 seconds in the microwave. Combine the melted butter, lightly warmed maple syrup, and spices in a small bowl.
Mix carrots and potatoes in a large bowl. Pour this mixture over the vegetables, making sure they're well coated.
Spread the vegetables on the baking sheet. Roast for 25-30 minutes, and flip after 15 minutes to ensure even browning.
Season to taste with salt and sprinkle with parsley.

Notes

If your oven has a roasting feature, use that. Note I have a convection gas-powered oven, and roasting times may vary. No matter which oven you use, make sure to flip the vegetables halfway and check after 25 minutes.
You can also melt the butter on the stove and add the maple syrup once the butter has melted. The idea is to warm the maple syrup lightly.

Nutrition