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roasted rainbow carrots and baby potatoes plated on white plate against wooden cutting board. fresh cut parsley used as garnish over the top.

Simple Roasted Baby Potatoes and Rainbow Carrots

Dominique Collins-Bloomfield
An elegant veggie side dish perfect for a weeknight meal or any holiday table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish, Vegetarian
Cuisine American

Ingredients
  

  • 2 Pounds Rainbow carrots
  • 2 Pounds Baby potatoes
  • ½ Cup Olive oil
  • 1 Tablespoon Minced garlic
  • 1 Teaspoon Salt
  • ½ Teaspoon Black pepper
  • 1 Teaspoon Garlic powder
  • 1 Teaspoon Dried oregano
  • 1 Teaspoon Dried parsley
  • 1 Teaspoon Seasoned salt

Instructions
 

  • Preheat oven to 385°. Peel the rainbow carrots and cut in half. You will have about 3-inch pieces.
  • Add rainbow carrots, baby potatoes, olive oil, minced garlic, salt, black pepper, garlic powder, dried oregano, dried parsley and seasoned salt to a pan sprayed baking pan. Mix together with your hands to ensure all of the carrots and potatoes are coated completely. Bake for 35 minutes.