This cozy amish carrot and potato roast is the ideal side dish to pair with literally any weeknight dinner. This recipe takes everyday ingredients from your pantry and turns them into a delicious, caramelized, and bubbly casserole that everyone will fight over. I mean, this is the sort of comforting, simple dish that makes your kitchen smell amazing.
I love how easy it is to make when you don’t have a lot of time or energy. All you have to do is chop up the veggies and toss them in butter, and then you can put it in the oven and let the heat do all the work. This way you can focus on the main course, or just enjoy some coffee.
Why You Will Love This Recipe
I am sure you will love the texture of this roasted root vegetable dish. When the carrots are cooked in the oven at a higher temperature, the edges become caramelized and sweet. Then the potatoes cook until they are light, fluffy, and crispy, with a golden brown exterior.
What’s great about this recipe is that there isn’t much clean-up involved once dinner has been served. Since everything is tossed in and baked in the same casserole dish, you won’t be left with piles of dirty dishes. This is a perfect side dish to serve when you’re busy and don’t feel like making a huge mess.
The Ingredients
You’ll only need a few things to make this veggie side: carrots, yellow potatoes, unsalted butter, and kosher salt.
Fresh Carrots
Carrots provide a nice, natural sweetness that comes out when they are roasted in the oven. Peel and cut them into thick pieces that won’t disintegrate in the oven. If you have a bunch of baby carrots in the fridge, they work great too—just leave them whole!
Yellow Potatoes
Yellow potatoes or Yukon Golds are the best option since they are naturally buttery and creamy. They can handle a lot of heat and will crisp up nicely while remaining light and fluffy inside. Yellow potatoes aren’t available? You can easily use red potatoes. These are waxy potatoes that won’t turn to mush in the dish.
Unsalted Butter
This is what adds all the rich and deeply satisfying flavor to this simple recipe. It also helps the veggies get nice and golden. Melting the butter first means all the potato and carrot pieces will be coated evenly with all the delicious, buttery flavor. For a dairy-free alternative, olive oil works great too! Plus, it still helps the veggies caramelize.
How to Make It
Let’s talk about how easy this vegetable bake recipe really is.
Prepare the Vegetables
Peel your carrots, then cut into 2” sticks. Wash your yellow potatoes and cut into 1” cubes. You want them cut evenly so they all cook at the same rate.
Toss with Butter
Add the carrots and potatoes to a lightly greased casserole dish. Melt your butter, mix in your kosher salt, then add to the top of the vegetables. Toss to coat.
Bake Covered
Seal your casserole dish with aluminum foil and bake for 25-30 minutes in a 400-degree oven. This allows the root veggies to begin softening.
Roast Uncovered
Remove the foil from the hot casserole dish and toss to re-coat the veggies with all the delicious pan juices. Return to the oven to bake, uncovered, for 30 minutes, or until the veggies are golden and fork-tender.
My Best Tips for Success
Make sure to cut your veggies evenly. You don’t want any large potato chunks or small carrot pieces because the veggies will be unevenly cooked. Spend the extra few minutes cutting them evenly. It’s worth it!
Don’t forget to cover for the first half of cooking time. Covering with foil traps in the steam, allowing the inside of the potatoes to become fluffy. If you leave them uncovered the entire time, they may burn before the center is done.
If your baking dish is quite deep, use a larger and more shallow baking dish if you have one. A flatter bed of veggies roasts better. If you pile them all high in the baking dish, they’ll steam instead of roast and won’t get that beautiful caramelization.
Oven Baked Amish Carrot and Potato Roast Recipe
Equipment
- Medium casserole dish (2-2.5 quarts)
- Aluminum foil
Ingredients
- 1 1/2 lbs carrots peeled and sliced into thick sticks
- 1 1/2 lbs yellow potatoes washed and cut into 1″ pieces
- 6 tbsp unsalted butter melted
- 1 1/2 tsp kosher salt
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a medium casserole dish.
- Put the prepared carrots and potatoes into the dish and spread in an even layer.
- Mix the salt into the melted butter in a small bowl, then drizzle the butter mixture over the vegetables.
- Toss the veggies in the casserole dish to ensure they’re all evenly coated.
- Cover tightly with aluminum foil and bake for 25-30 minutes to soften the vegetables.
- Remove the foil (be careful not to burn your hands on the steam), toss the veggies to get them coated in the juices, and spread into an even layer again.
- Continue baking uncovered for 25-35 minutes, until the vegetables are well-caramelized and golden-brown around the edges and completely tender when pierced with a fork.
- Serve hot and spoon any butter juices from the bottom of the casserole dish over the top.
Nutrition
Storage and Reheating
- To Store: Allow the roasted veggies to cool completely, then store in an airtight container in the fridge for up to four days.
- To Freeze: I don’t suggest freezing this recipe. The potatoes can turn out pretty grainy and mushy once they’ve been thawed and reheated.
- To Reheat: Put the leftovers in a hot skillet with a little bit of oil and cook until the nicely caramelized edges are crispy again.
What to Serve with This Roast
- With a traditional Sunday roast chicken or baked ham.
- With thick pan-fried pork chops and a scoop of applesauce.
- With a simple green salad and tangy dressing.
- Heated up for breakfast the next day and topped with sunny-side-up eggs.
Frequently Asked Questions
Can I use different vegetables?
Yes! I think parsnips, sweet potatoes, or chunks of butternut squash would work great. Just be sure to cut them to the same size as the potatoes.
Do I really need to peel the carrots?
I do suggest peeling the carrots because bigger, older carrots tend to have a bitter outer layer. But, if you’re working with really small, young carrots, just wash them really well.
Why are my vegetables burning?
If the vegetables get too browned while they’re uncovered, your oven might be a little too hot. In that case, cover the dish with the foil for the rest of the cooking time.
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