How to Make: Roasted Potatoes and Carrots with Rosemary TUTORIAL

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is often more affordable and provides a similar aromatic quality.

Preheat the oven to 350°F.

Prepare the potatoes by washing them; leave the skin on or peel as desired.

Cut larger potatoes in half or quarters; leave smaller potatoes whole.

In a bowl, combine 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 1 tablespoon of salt, 1/2 tablespoon of black pepper, and chopped fresh rosemary, along with onion soup mix.

Mix the marinade well to combine the flavors.

Add the prepared potatoes and baby carrots to the bowl and toss to coat them with the marinade.

Spread the potatoes and carrots in a single layer on a baking pan, avoiding overcrowding.

Cover the pan with foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue baking for an additional 15 minutes to roast uncovered.

Check for doneness; the potatoes should be soft and easily smashed.

Cooking Techniques

Equipment Needed

Spice Level: