Roasted Potatoes and Carrots
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
Ingredients
For the Roasted Potatoes and Carrots:
- 1 pound carrots peeled, halved lengthwise if thick
- 1 pound baby red or yellow potatoes halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper omit if sensitive to spice
- 1 tablespoon chopped fresh rosemary
For the Honey Yogurt Sauce:
- 1 cup nonfat plain Greek yogurt
- 1 ½ tablespoons honey
Instructions
- Place a rack in the lower third of your oven, then preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
- Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
- Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
- While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.
Nutrition
Serving: 1of 6Calories: 175kcalCarbohydrates: 28gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgPotassium: 655mgFiber: 4gSugar: 13gVitamin A: 12849IUVitamin C: 11mgCalcium: 75mgIron: 1mg
