Patatas y Zanahorias Asadas al Horno

Ingredientes

• 2 1/2 lbs. Russet or Idaho potatoes, peeled and cut into 1 1/2-inch pieces
• 1 1/2 lbs. carrots, peeled and cut into 1-inch pieces on a diagonal
• 1/4 cup avocado oil
• 1 1/2 tsp. paprika
• 1 1/2 tsp. garlic powder
• 2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. honey
• 1 1/2 Tbsp. fresh chopped rosemary
• 1/4 cup grated Parmesan cheese, optional

Preparación

1. 1

   Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Set aside.

2. 2

   In a large mixing bowl, toss the cubed potatoes and carrots with avocado oil, paprika, garlic powder, salt, pepper, honey, and rosemary. Toss with your hands until all the potatoes and carrots are coated in the oil and spices.

3. 3

   Spread evenly in a single layer onto the prepared baking sheet.

4. 4

   Cover the sheet pan with foil and bake for 25 minutes on the middle rack to help soften the vegetables. Then, uncover the pan, toss the vegetables around, and bake for another 20-25 minutes until the vegetables are crisp, golden, and fork-tender. If desired, sprinkle the Parmesan cheese right after uncovering the pan and mix with the potatoes and carrots.

5. 5

   Remove the pan from the oven and let cool for a few minutes before serving.