Garlic-Infused Roasted Potatoes & Carrots Medley
This Garlic-Infused Roasted Potatoes & Carrots Medley brings together the earthy flavors of hearty red potatoes and sweet baby carrots, both kissed with the rich essence of garlic. Perfect as a side dish for any occasion, this recipe is not only simple to prepare but also incredibly versatile. Feel free to experiment with different root vegetables such as parsnips, rutabagas, or sweet potatoes to create your own unique mix. The garlic flavor mellows beautifully during roasting, making it a delightful addition for garlic lovers. This dish can be assembled ahead of time and reheated, making it a convenient option for busy weeknights or special gatherings. Serve warm, and watch it disappear!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Red potatoes
2-3 lbs (Peeled and cut into 2-inch pieces)
Baby carrots
5-6 cups (Use whole if small; otherwise, cut regular carrots into 2-inch chunks.)
Garlic cloves
4-8 cloves (Finely chopped (increase for more garlic flavor))
Olive oil
1/3 cup (Use more or less to taste)
Coarse salt
2 tablespoons (Adjust salt to taste)
Fresh ground black pepper
To taste (Add as desired)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
Thoroughly dry the red potatoes and baby carrots using a paper towel, then place them in a large mixing bowl.
3
In a small mixing bowl, combine the olive oil, finely chopped garlic, and coarse salt. Add freshly ground black pepper to taste. Whisk together until well blended.
4
Pour the garlic-oil mixture over the potatoes and carrots. Using a wooden spoon or clean hands, toss the vegetables to ensure they are evenly coated with the mixture.
5
Prepare a large non-stick baking sheet or line it with aluminum foil, spraying it liberally with cooking spray to prevent sticking.
6
Spread the coated vegetables evenly on the baking sheet, ensuring they are in a single layer for even roasting.
7
Place the baking sheet in the oven and roast for about 30 minutes, tossing the vegetables halfway through to promote even cooking. Continue to roast until the potatoes are fork-tender, adjusting the cooking time as needed depending on the size of your potato chunks.
8
Once cooked, if the baby carrots are done before the potatoes, carefully remove them and place them in a separate bowl to keep warm while the potatoes finish cooking. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Garlic-Infused Roasted Potatoes & Carrots Medley?
It is a simple side dish featuring red potatoes and baby carrots roasted with olive oil, fresh garlic, salt, and pepper.
What type of potatoes should I use for this recipe?
The recipe calls for red potatoes, which should be peeled and cut into 2-inch pieces.
Can I use regular carrots instead of baby carrots?
Yes, you can use regular carrots; simply cut them into 2-inch chunks to ensure even cooking.
How much garlic is recommended?
The recipe suggests using 4 to 8 cloves of finely chopped garlic, depending on how much garlic flavor you prefer.
What temperature should the oven be set to?
Preheat your oven to 400 degrees F (200 degrees C).
How long does it take to roast the vegetables?
The vegetables typically take about 30 minutes to roast until the potatoes are fork-tender.
Do I need to dry the vegetables before roasting?
Yes, thoroughly drying the potatoes and carrots with a paper towel helps them roast properly rather than steaming.
Can I add other vegetables to this medley?
Absolutely. You can experiment with root vegetables like parsnips, rutabagas, or sweet potatoes.
How do I prevent the vegetables from sticking to the pan?
Use a non-stick baking sheet or line it with aluminum foil and spray it liberally with cooking spray.
Is it necessary to toss the vegetables during cooking?
Yes, you should toss the vegetables halfway through the 30-minute roasting time to promote even cooking.
What if the carrots finish cooking before the potatoes?
If the carrots are done first, remove them and place them in a separate bowl to keep warm while the potatoes finish.
Is this recipe vegan-friendly?
Yes, this recipe is naturally vegan as it uses olive oil and vegetable ingredients.
Is this dish gluten-free?
Yes, all the listed ingredients are gluten-free.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender, meaning a fork slides in and out easily.
Can I prepare this dish ahead of time?
Yes, the dish can be assembled ahead of time and reheated when you are ready to serve.
What kind of oil is best for roasting these vegetables?
The recipe recommends 1/3 cup of olive oil.
Should I use coarse salt or table salt?
The recipe suggests 2 tablespoons of coarse salt, but you can adjust to your personal taste.
Will the garlic flavor be too strong?
Roasting causes the garlic flavor to mellow beautifully, making it delicious without being overpowering.
Can I use sweet potatoes instead of red potatoes?
Yes, sweet potatoes are a great alternative or addition to this roasted medley.
How should I serve this dish?
It is best served warm as a side dish for weeknight meals or special gatherings.
Can I add herbs to this recipe?
While the basic recipe is garlic-infused, you can certainly add dried or fresh herbs like rosemary or thyme.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
How do I reheat the roasted vegetables?
You can reheat them in the oven at 350 degrees F until warm to help maintain their texture.
What size should the potato chunks be?
The potatoes should be cut into approximately 2-inch pieces.
Do I need to peel the red potatoes?
The recipe instructions mention peeling the potatoes, but you can leave the skins on if you prefer a more rustic texture.
Can I use garlic powder instead of fresh garlic?
Fresh garlic provides the best infusion, but you can use garlic powder if you are in a hurry; use about 1 teaspoon for every 3-4 cloves.
Is this recipe suitable for a large crowd?
Yes, with 2-3 lbs of potatoes and 5-6 cups of carrots, it makes a generous amount of food.
Should the vegetables be in a single layer?
Yes, spreading them in a single layer ensures they roast evenly and get crispy.
Can I use a different type of salt?
Yes, you can use sea salt or kosher salt, adjusting the amount to your taste.
What if I don't have a wooden spoon to toss them?
You can use any heat-safe spatula or even clean hands to toss the vegetables with the oil mixture before roasting.