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Crispy Potatoes and Carrots

An easy, flavorful side dish for any meat or seafood. I like my veggies with some crisp and parmesan, how about you?
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Prep Time 8 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4

Equipment

  • Baking sheet
  • Parchment Paper
  • Knife
  • Cutting board

Ingredients
  

  • 6 Whole Carrots
  • 4-5 Red Potatoes
  • 3 Tbsp Extra-Virgin Olive Oil Or: Canola oil, melted butter
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1-2 tsp Dried Parsley Flakes I used 1 heaping teaspoon
  • 1/2 Cup Parmesan, shredded or freshly grated

Instructions
 

  • Preheat oven to 400F. Line or grease baking sheet. Wash the veggies, scrub the potatoes.
  • Chop the carrots into diagonal pieces, cut the potatoes into bite-sized pieces (see images on blog post).
  • Add to bowl. Add the remaining ingredients. Mix until well-coated, you want all the veggies to be coated in the mixture so they get crispy in the oven.
  • Pour onto lined baking sheet. Bake for 25 minutes, or until they have reached your desired level of crispness!
Tried this recipe?Let us know how it was!