There’s nothing like a great side to complement your favorite main dish. Am I right or am I right?! I am 9 times out of 10 likely to whip up a salad and there’s never any complaints about it. But then there’s that moment that I decide to get a little more creative and I do some hard fast finger crossing that all goes well. When it does, I’m always like why do we eat salads so much? Oh yeah, because they always taste amazing and sometimes even better than the main dish.
But today we set the salad aside and are all in on these roasted carrots and red potatoes. They are my new favorite easy dish to whip up with meals like port tenderloin, whole roasted chicken, fish, and sometimes I heat them up at lunch time just because they are that delicious.
I am a carrot lover. I like them raw and also cooked. Like if you were to place a roast on the table with potatoes and carrots, I would be most excited about the carrots. The meat can be fall-apart tender and the carrots are still going to be my favorite thing on my plate. That’s me being honest.
On that note, I had to pair something with these roasted carrots to give those who aren’t quite as into carrots as I am a little something extra. Red potatoes are always a good answer. They go well with carrots and the seasoning used gives them both a wow factor you will look forward to every time you make them. And what’s carrots and potatoes without a little sauce on the side?
The homemade dill ranch alone is so tasty and a little drizzle is just enough on these roasted carrots and potatoes so that it doesn’t overpower them.
Here’s a look at the flavors:
- Carrots
- Red Potatoes
- Shallot
- Olive oil
- Cumin
- Paprika
- Garlic Powder
- Kosher Salt
- Chili Pepper
- Honey
Roasted carrots and potatoes will be a definite go-to side this spring at our house. If you give it a try and I hope you do, be sure to let me know what you think of it below in the comments. Thanks for stopping by!
Roasted Carrots and Red Potatoes
Ingredients
- 1 lb carrots peeled and cut into 2 inch sticks with similar thickness
- 4-5 red potatoes quartered
- shallot sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp chipotle chili powder
- 1 tbsp honey
Dill Ranch Dressing
- 3/4 cup mayo
- 1/4 cup olive oil
- 1/4 cup water
- 1 tbsp distilled white vinegar
- 2 cloves garlic, minced
- 1/4 cup fresh dill
- 1/2 tsp salt
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400℉. Cover baking sheet with foil and spray with olive oil or nonstick cooking spray.
- Add carrots, potatoes, and shallot to baking sheet. Drizzle olive oil over veggies. Add remaining seasonings and honey. Mix ingredients well until evenly coated. Spread out onto pan in one layer. Roast 25-30 minutes or until fork easily pierces potatoes. Serve and drizzle with dill ranch dressing.
Dill Ranch Dressing
- Add all ingredients to a food processor and process until smooth. Store in fridge until ready to use.
More Delicious Veggies
Easy Roasted Asparagus
Best Ever Ratatouille
Mexican Grilled Corn
