St. Patrick’s Day is a few days away, so we wanted to feature an Irish-inspired side dish that will pair perfectly with your corned beef! This simple, classic side dish features root vegetables, roasted garlic olive oil, and fresh rosemary to create a fragrant, delicious addition to any meal!
A few notes before we get into the recipe. Notice how I have the potatoes diced a bit larger than the carrots, this is because potatoes cook faster than carrots, so you want to make up for that difference here. Also, when roasting vegetables, you want to make sure you don’t pile them up on top of each other, this causes them to steam more than roast. Taking the time to create space allows air to flow past the vegetables and gives you that incredible crunchy finish, mmm! Finally, wait to add the minced garlic. The garlic will burn if you allow it to cook the entire time with the potatoes and carrots, so wait a bit and add it about 25-30 minutes into the cook time.
Now, let’s dig into the recipe!
- ½ pound or about 15 small potatoes
- 4 large carrots, peeled
- ½ teaspoon fresh, chopped rosemary
- 1 ½ tablespoon roasted garlic olive oil
- ½ teaspoon Italian seasoning
- ½ tablespoon minced garlic
- Salt & Pepper to taste
- Preheat oven to 400 degrees.
- Wash your potatoes & dice into about 1-inch pieces (I just halved or quartered mine depending on how large they were).
- Wash and peel carrots. Dice into about 1/2 -inch pieces.
- Chop rosemary leaves, however big or small you would like them!
- Add potatoes, carrots, and rosemary to a bowl.
- Top with olive oil, Italian seasoning, salt and pepper. Toss together until each piece is fully coated.
- Place carrots and potatoes onto a baking sheet. Arrange potatoes with skin-side up and create space between each piece on the sheet.
- Put in oven.
- About 25-30 minutes into cooking, pull the cooking sheet out and sprinkle minced garlic over the vegetables.
- Cook another 10-15 minutes, until carrots are tender.