December is almost here—and for many of us, it is the craziest month of the year!

With all of the holiday prep on top of your normal daily, weekly, and monthly responsibilities, it can be a little much at times. That ordinary to-do list that’s already a mile long? Yes, it just about doubles in December! Sometimes I think the entire season is one headlong rush toward Christmas morning and Christmas dinner!

This is just one more reason to love these easy roasted potatoes and carrots. They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your Christmas main course.

And if you use The Little Potato Company’s Creamer potatoes, like I do, there’s no need for washing, peeling or chopping (though I halve them, because I’m usually feeding smaller mouths). Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Recipe Ingredients

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you use fresh herbs, that’s even better!

• Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
• Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
• Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
• Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic granules are quick, easy, and turn out really tasty in this recipe. If you do substitute granules, use about ⅓ teaspoon for every garlic clove.
• Salt and Pepper
• Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.

How to Make Roasted Potatoes and Carrots

As easy as this recipe is, there is one thing that can cause it to turn out poorly: not cutting the veggies to size. The carrots and potatoes should be in roughly equal-sized pieces, or they won’t be done at the same time. So you may need to cut the carrots into smaller pieces or halve any unusually large potatoes. As I mentioned before, I usually halve mine anyway, to make serving the littles easier!

1. Preheat the Oven and Make the Garlic Butter. Your oven should be preheated to 400°F. To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
2. Season the Potatoes and Bake. Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce (being careful not to burn yourself if the butter mixture is still hot). Spread the veggies out on a parchment-lined baking sheet, and bake for 30 minutes.
3. Check for Doneness. After 30 minutes, check the vegetables to see if they are as tender as you would like. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
4. Serve. Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Tips and Variation Ideas

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable dish!

• Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
• Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
• Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
• Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. Here are some family favorites:

• Instant Pot Whole Chicken Recipe: The perfect combo for Sunday dinner!
• Instant Pot Pot Roast Recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
• Crockpot Turkey Breast: Great for a small gathering.
• Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

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Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 148.97cal

Author Ashley Fehr

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots peeled, sliced diagonally, 1cm thick
• 1/3 cup unsalted butter melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• fresh parsley for garnishing as desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve the Creamer potatoes and place in a large bowl with sliced carrots.
• In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
• Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
• Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
• Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
• Brush with reserved garlic butter before serving if desired.

Video

Nutrition

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

• Pierogies with Bacon and Onions (Pierogi)
• Honey Glazed Carrots
• Layered Broccoli Salad

The post Roasted Potatoes and Carrots appeared first on The Recipe Rebel.

An Easy Instant Pot Potato Recipe

I never thought that Instant Pot potatoes would be the thing to win me over with pressure cooking, but what can I say? They’re so easy to cook, and they turn out so fluffy inside. Plus, the cook time is hands off. What could be better?

While Instant Pot Baked Potatoes were my first love, and Instant Pot Mashed Potatoes were my second, these garlic herb Instant Pot potatoes are right up there. They might even have taken first place! Especially with the easy garlic and herb combo—it’s one I never tire of.

What You’ll Need

Here’s the list of ingredients for this easy potato recipe. If you want to see the full recipe with amounts and nutrition information, just scroll down to the recipe card at the bottom!

• Potatoes: For this recipe, I like to use Creamer potatoes, because they have delicate skins (no peeling!) and a creamy interior.
• Chicken Broth: I usually go for low sodium chicken broth, so the dish doesn’t get overly salty. You could also use vegetable or beef stock.
• Salt and Pepper
• Butter: Use unsalted butter
• Dry Herbs: Parsley and thyme. You could also use a combination of rosemary and sage if you prefer.
• Garlic Powder

How to Make Garlic Herb Instant Pot Potatoes:

So just how do you make these Instant Pot potatoes? It’s really easy! All you have to do is make sure the potatoes are cut in roughly the same size, and pressure cook with the broth. From there, drain off the water and add the butter and seasonings. Done!

1. Prep the Potatoes. Cut the larger potatoes in half, but leave smaller potatoes whole. Place all of the potatoes in the Instant Pot with the broth, and sprinkle with 1 teaspoon salt.
2. Cook. Lock the Instant Pot lid into place, and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure, and then it will begin counting down the two minutes. Once the cook time is up, allow the pressure release naturally for 5 minutes, and then do a quick release. 
3. Drain and Season. Drain the liquid from the pot, and add the butter, another half teaspoon of salt, the parsley, the garlic, the thyme, and the black pepper. Stir gently until butter is melted, and adjust the salt and pepper to taste. 
4. Enjoy!

How Long Does It Take to Cook Potatoes in the Instant Pot?

All types and sizes of potatoes require different cook times in the Instant Pot. For these small, Creamer potatoes, 2-3 minutes is plenty (don’t overdo it! Mushy potatoes aren’t that appetizing).

For larger Instant Pot “baked” potatoes, 15-20 minutes is necessary, and sometimes longer if the potatoes are quite large.

For diced potatoes when mashing, 2-3 minutes is lots, as the pieces are so small to begin with.

Aside from the cooking time, you need to plan for the release time as well. In general, a quick release is recommended for potatoes, especially with the smaller potatoes as they will become overcooked more quickly. But for Instant Pot baked potatoes, a natural pressure release may be better.

Tips and Variations

This recipe will definitely be a crowd-pleaser if you make it as-is, but I do have some tips and variation ideas to share! Here are some of my favorites.

• If you don’t have Creamer potatoes, you can make this recipe with cubed red potatoes (about 1″ in size). The cook time won’t change!
• If you want to jazz up the dish, drain the broth when the potatoes are done. Then add a splash of cream, and a teaspoon of basil pesto.
• For a cheesy twist, drain the broth, add a drizzle of ranch, and a sprinkling of shredded cheddar cheese.

Serving Suggestions

To serve, I like to have an easy main course, like one of these! You can also serve with a few veggie options for a light vegetarian dinner.

• Pork Tenderloin: This Instant Pot Pork Tenderloin with Garlic Herb Rub is fall-apart tender and perfectly seasoned with a blend of savory spices.
• Tuscan Chicken: My Baked Tuscan Chicken Breasts are tender and juicy, smothered in a creamy Italian sauce.

Creamy Chicken Thighs: Another great Instant Pot recipe, these Creamy Garlic Instant Pot Chicken Thighs are a family favorite! You’ll love the scrumptious alfredo-like sauce.

How to Store and Reheat Leftovers

To store, place the cooled potatoes in airtight containers. Refrigerate for 3-4 days.

Reheat your potatoes in the microwave, or in a covered skillet on the stovetop. Heat until the potatoes are piping hot when cut open with a fork. Make sure to watch out for hot and cold spots when microwaving.

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Garlic Herb Instant Pot Potatoes

These Garlic Herb Instant Pot Potatoes are so creamy inside, so easy to make and loaded with flavor! Just a couple minutes prep is all this delicious side dish requires! 

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 8 servings

Calories 112cal

Author Ashley Fehr

Ingredients

• 2 lb Creamer or baby potatoes
• 1 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons salt divided
• 2 tablespoons butter
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

Instructions

• Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker. 
• Pour in the broth and season with 1 teaspoon salt.
• Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
• Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
• Drain the liquid from the pot and add the butter, remaining ½ teaspoon salt, parsley, garlic, thyme, and black pepper.
• Stir until butter is melted and adjust salt and pepper to taste. Serve.

Notes

*You can cook more or less potatoes than this recipe calls for without changing the cook time or liquid, though I do recommend you adjust the level of seasoning.

Nutrition

Calories: 112cal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 494mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 9.7mg | Calcium: 13mg | Iron: 1mg

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