Oven Roasted Potatoes and Carrots

I love making oven roasted potatoes and carrots for two reasons. It's easy and it's something my kids like to eat! =0) It also comes in handy when you are feeding an army and are short on money. Potatoes and carrots are very filling yet inexpensive and go with just about any main dish.

There are two ways you can do it:
Either way you choose, you want to first pre-boil them to cook them about half way. This cuts down on the time in the oven and also prevents them from getting to done on the outside.

1. You can make them with a roast of any type, even roast chicken. In the pictures I was cooking a prime rib roast so after it had cooked for an hour or so and there were lots of drippings in the bottom. After boiling the potatoes and carrots first, drain them and then toss them right into the drippings pan. Toss them around so they are well coated in the drippings. If you didn't have much seasoning on your roast then go ahead and add some seasoning to the potatoes and carrots. I like to use garlic, pepper, Lawry's, dried parsley, salt, or an combo of those. Put the roast back on your pan and back into the oven for the last hour of cooking. Potatoes and carrots will come out with a nice crisp doneness to them.

2. After boiling them you can also just toss them into a 9x13 glass pan and toss them with olive oil and any of the above seasonings. Cook them uncovered in the oven 375-400 degrees or so for about 45 min. Just check them to see when they are done. This makes a great side dish.