Brussels sprouts with carrots and onions with potatoes with red onions in baking tray

Baking carrots and red potatoes together makes a delicious side dish full of vitamins and minerals. The trick is to roast the vegetables long enough for them to cook all the way through, but not so long as to reduce the carrots and red potatoes to an unappetizing pan of mush.


In order for the carrots and red potatoes to be completely cooked in the same amount of time, chop the clean vegetables into roughly the same size pieces. Leaving the skin on the red potatoes will not impact roasting time. Wash the carrots and potatoes and peel the outer layer off the carrots


The carrots and red potatoes will bake a little faster in an oven set at 325 degrees if they are spread out. Use a baking pan large enough to lay the vegetable pieces out in one layer. Spray the pan with non-stick cooking oil before adding the carrots and red potatoes and seasoning.


Roast the vegetables in your 325 degree oven for 90 minutes, to start.


After 90 minutes, poke the red potatoes and carrots with a fork to test for overall doneness. If there are still "crunchy" spots or centers, return to the oven and continue to test every 15 to 20 minutes until all the carrots and red potatoes are cooked through.