Savory Herb and Parmesan Roasted Red Potatoes and Carrots

Introduction

This simple yet flavorful roasted veggie combo brings out the sweet, nutty essence of petite red potatoes and carrots. Roasting intensifies their flavors and yields caramelized, crispy edges. Tossing them with olive oil, herbs and Parmesan ensures every bite pops with flavor. As the Parmesan melts, it coats the veggies in a layer of nutty, savory goodness. This easy oven-roasted vegetable dish works with any meal, and may become your new go-to weeknight side dish!

Benefits of Potatoes and Carrots

Both potatoes and carrots deliver important nutrients. Some of their combined health benefits include:

• Rich in fiber, vitamin C, vitamin K and B vitamins
• Packed with antioxidants like beta-carotene
• May lower risk of heart disease and cancer
• Anti-inflammatory properties
• Potassium for blood pressure regulation

Their starchy sweetness becomes even more pronounced when roasted.

Nutrition Facts

Per 1 cup serving:

• Red potatoes: 110 calories, 26g carbs, 2g fiber, 2g protein
• Carrots: 50 calories, 12g carbs, 3g fiber, 1g protein

Ingredients

• Petite red potatoes, halved
• Carrots, peeled and chopped
• Olive oil
• Dried Italian seasoning
• Grated Parmesan cheese
• Parsley for garnish
• Salt and pepper to taste

Step-by-Step Guide

Prep the Vegetables

If needed, cut potatoes into equally sized pieces for even cooking. Peel and chop carrots.

Toss with Oil and Seasonings

In a bowl, drizzle veggies with olive oil and sprinkle on Italian seasoning, salt and pepper. Toss to coat.

Roast in Oven

Spread vegetables on a baking sheet. Roast at 425°F for 20-25 minutes until fork tender.

Finish with Parmesan

Remove veggies from oven, immediately sprinkle with Parmesan cheese until melted.

Garnish and Serve

Garnish with chopped parsley if desired. Enjoy your flavorful roasted veggies!

Tips

• Choose small red potatoes or cut larger ones into even pieces.
• Peel carrots for more tender, caramelized results.
• Use fresh herbs like rosemary, thyme or chives.
• Broil 3-5 minutes at the end for extra crispy edges.
• Substitute cauliflower or brussels sprouts for variation.

Serving Suggestions

These easy roasted veggies pair nicely with:

• Baked chicken, beef or fish
• Pasta, rice or quinoa dishes
• Pork chops or sausage
• Green salads or roasted veggie sides

Storage

Store leftovers covered in fridge 3-4 days. Reheat in oven or skillet to crisp them up.

The roasted veggies can be frozen 2-3 months for easy side dishes anytime.

Conclusion

This savory herb and Parmesan roasted red potatoes and carrots recipe is simple yet full of flavor. Roasting caramelizes their natural sugars while Parmesan provides nutty, savory notes. As a quick weeknight side that works with any cuisine, this oven-roasted veggie medley is sure to become a go-to. Enjoy the sweet nuttiness of roasted potatoes and carrots tonight!

FAQs

What kind of potatoes work best?

Choose small red potatoes or cut russets or yams into 1-2 inch pieces.

Can you use frozen vegetables?

Yes, thaw first and pat dry. Their texture won't be quite as firm after roasting.

How long does it take to roast?

About 20-25 minutes in a 425°F oven until fork tender and lightly browned.

Can you prep these roasted veggies ahead?

Yes, cut and coat in oil and seasonings 1-2 days in advance.

Should you peel the potatoes?

Peeling is optional, but yields more tender potatoes that absorb flavors better.