Roasted potatoes and carrots share one pan when the carrots are cut a little smaller than the potatoes. Original Dust coats both, while a hot oven browns the edges. Leave enough space for roasting rather than steaming.
Heat and cut. Heat the oven to 425°F. Cut the potatoes into roughly 1-inch chunks. Cut carrots into 1/2-inch-thick diagonal pieces, halving very thick sections lengthwise first so they cook at a similar pace.
Season evenly. Dry the vegetables well. Toss with olive oil, then Original Dust. Spread across a large rimmed sheet pan in one layer; divide between two pans if crowded.
Start roasting. Roast for 20 minutes, then turn the vegetables with a spatula, keeping the browned faces intact where possible.
Check both vegetables. Roast for another 15–25 minutes, until a fork slides easily into both potato and carrot pieces. Remove any smaller pieces that finish early. Rotate the pan if your oven browns unevenly.
Serve hot. Taste before adding extra seasoning and scatter with parsley if using. Serve four as a side. Cooking time depends on the actual piece size and how much room they have on the pan.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Not always. Here, carrots are sliced thinner than the potato chunks to bring the timing closer. Check each vegetable separately and remove finished pieces if necessary.
DO I HAVE TO PEEL THE POTATOES?
No. Yukon Gold skins can stay on if scrubbed well. Trim any damaged or green areas; discard potatoes with extensive greening.
CAN I USE BABY POTATOES?
Yes. Halve or quarter them so the largest pieces are about 1 inch across. Very small pieces may finish before the carrots.
WHY ARE THE VEGETABLES STEAMING?
A crowded pan or wet vegetables hold moisture around the food. Dry them before adding oil and spread them out. Use two pans if a single layer leaves no gaps.
HOW DO I STORE AND REHEAT THEM?
Refrigerate in a covered container within 2 hours and use within 3–4 days. Reheat spread out in a 375°F oven until hot throughout, reaching 165°F; the microwave gives a softer result.
