Much earlier in the summer I made this side dish and loved it. However, I had the advantage of a living a northerly clime where baking year-round is not out of the question. So it seemed more fitting to wait and post this recipe when more people are in back-to-school mode and pumpkin recipes are starting to appear.
Not that this recipe has much to do with pumpkins, it is only a signal to me that the coolness of autumn is near. And even up here, the hottest days of summer are finally behind us now, making roasted vegetables even more appealing. In fact, seeing the photo is prompting me to make this again very soon, perhaps to accompany some baked chicken tomorrow night.
Recipe for Golden Crisp Potatoes and Carrots with Southwest Seasoning
- 4 medium golden or red potatoes
- 4 medium carrots
- 1 tablespoon olive or safflower oil
- 2 spring onions, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon taco seasoning (preferably homemade, like this recipe)
- Preheat oven to 400 degrees F (200 C).
- Prepare potatoes and carrots by peeling them, if desired, then chopping them into bite-sized cubes.
- Toss potatoes and carrots with oil to coat.
- Mix together salt, garlic powder, and taco seasoning together in a small bowl. Sprinkle evenly over potatoes and carrots.
- Bake in a covered dish (using an oven-safe lid or aluminum foil) at 400 F for about 30 minutes, until vegetables are fork-tender. Remove cover and roast for an additional 5 to 10 minutes, or until potatoes are crisp.
- Remove dish from oven and top with chopped spring onions. Serve warm.