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Roasted Carrots and Red Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Sides

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.