Roasted potatoes and carrots are an easy and inexpensive side dish to prepare with your next meal. Sliced red potatoes and carrots are tossed in olive oil and herbs, then roasted in the oven until tender.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
Cut red potatoes into halves or quarters (to make bite size pieces), and thick slice carrots on the bias and place into a large bowl. Add olive oil, salt, pepper, oregano, and garlic powder. Toss until vegetables are evenly coated.
Pour vegetables onto prepared baking sheet and spread into an even layer. Bake for about 25 to 30 minutes, or until vegetables can easily be pierced through with a fork.
Optionally, garnish with chopped fresh parsley just before serving.
Any potatoes will work in this recipe - I recommend baby potatoes or yukon gold potatoes that have been cubed into bite size pieces.
Carrots can be substituted with large baby carrots. Smaller carrots will cook too quickly and get mushy.