Roasted Potatoes and Carrots

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Roasted Potatoes and Carrots: the glorious comeback of two humble vegetables I’ve openly passed over at the grocery store in favor of sexier, more on-trend veggies. Shame on me.

Roasted Potatoes and Carrots on a white serving plate

Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy Roasted Potatoes and Carrots are having the last laugh. I’d call them smug, but they deserve the recognition.

We eat roasted vegetables four to five nights a week at home. Whether I’m cooking classic Oven Roasted Brussels Sprouts or sweet Cinnamon Roasted Butternut Squash, my favorite roasted vegetables are tender on the inside, crispy on the outside, and so tantalizingly caramelized, my signature move is to eat one-third of the pan before the vegetables ever make it to our plates.

In fact, I love roasted veg like these Roasted Potatoes and Carrots so much, I dedicated a special feature in my cookbook to them! (The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)

After completing my cookbook feature, I thought I’d exhausted every way you could possibly roast a vegetable…WRONG! These Roasted Potatoes and Carrots came along and proved that even the easiest recipe concepts are filled with endless, delicious possibilities. (more…)

The post Roasted Potatoes and Carrots is found on Well Plated by Erin.