Oven-Baked Amish Carrot and Potato Roast Recipe

Oven-Baked Amish Carrot and Potato Roast is a simple, comforting side dish made with tender carrots, golden potatoes, melted butter, and a touch of kosher salt. Roasted until beautifully caramelized, the vegetables develop delicious golden edges while staying soft and flavorful inside. This traditional-style vegetable dish brings warmth and homemade goodness to any family meal.

This easy Amish carrot and potato roast recipe uses just four simple ingredients to create a satisfying dish with plenty of flavor. The carrots add a natural sweetness, while the potatoes become tender and lightly crispy as they bake in buttery goodness. Covering the vegetables during the first part of cooking helps them soften, while roasting uncovered allows them to develop a beautiful golden-brown finish.

Perfect for busy weeknights, holiday dinners, or Sunday family gatherings, this oven-baked carrot and potato recipe is a versatile side dish that pairs well with roasted chicken, beef, pork, or other favorite main courses. With minimal preparation and simple pantry staples, you can make a delicious homemade vegetable side dish that everyone will enjoy.

Why You Will Love This Recipe:

• Only four simple ingredients: Carrots, potatoes, butter, and salt make this recipe easy and affordable.
• Rich buttery flavor: Melted butter coats every piece of vegetable for a delicious, savory taste.
• Tender and golden: The vegetables become soft inside with beautifully caramelized edges.
• Easy preparation: Simply cut the vegetables, toss them with butter and salt, and let the oven do the work.
• Perfect for family meals: Serve this comforting side dish with chicken, beef, pork, or your favorite main course.

Equipment:

• Medium casserole dish (2–2.5 quarts)
• Aluminum foil
• Knife and cutting board
• Measuring spoons
• Mixing bowl or small dish

Ingredients:

• 1 1/2 lbs carrots, peeled and sliced into thick sticks
• 1 1/2 lbs yellow potatoes, washed and cut into 1-inch pieces
• 6 tbsp unsalted butter, melted
• 1 1/2 tsp kosher salt

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a medium casserole dish with butter or cooking oil.
2. Prepare the vegetables: Peel and cut the carrots into thick sticks. Wash the yellow potatoes and cut them into 1-inch pieces.
3. Arrange the vegetables: Place the prepared carrots and potatoes in the casserole dish, spreading them into an even layer.
4. Add the butter and salt: Mix the kosher salt into the melted butter, then drizzle the mixture evenly over the vegetables.
5. Coat everything evenly: Toss the carrots and potatoes gently to ensure all the pieces are coated with the seasoned butter.
6. Cover and bake: Cover the casserole dish tightly with aluminum foil and bake for 25–30 minutes, until the vegetables begin to soften.
7. Toss the vegetables: Carefully remove the foil, watching out for hot steam. Toss the vegetables so the pieces on top and bottom are evenly redistributed.
8. Roast uncovered: Return the dish to the oven and bake uncovered for another 25–35 minutes, until the vegetables are tender, golden brown, and caramelized around the edges.
9. Serve and enjoy: Remove from the oven and spoon the buttery juices from the bottom of the dish over the vegetables before serving.

Oven-Baked Amish Carrot and Potato Roast Recipe

Make this easy Amish carrot and potato roast with butter and four simple ingredients. Enjoy tender, golden vegetables perfect for family dinners!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 4 people

Calories: 351

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 1/2 lbs carrots, peeled and sliced into thick sticks
• 1 1/2 lbs yellow potatoes, washed and cut into
• 1-inch pieces6 tbsp unsalted butter, melted
• 1 1/2 tsp kosher salt

Equipment

• Medium casserole dish (2–2.5 quarts)
• Aluminum foil
• Knife and cutting board
• Measuring spoons
• Mixing bowl or small dish

Method

 

1. Preheat your oven to 400°F (200°C). Lightly grease a medium casserole dish with butter or cooking oil.
2. Peel and cut the carrots into thick sticks. Wash the yellow potatoes and cut them into 1-inch pieces.
3. Place the prepared carrots and potatoes in the casserole dish, spreading them into an even layer.
4. Mix the kosher salt into the melted butter, then drizzle the mixture evenly over the vegetables.
5. Toss the carrots and potatoes gently to ensure all the pieces are coated with the seasoned butter.
6. Cover the casserole dish tightly with aluminum foil and bake for 25–30 minutes, until the vegetables begin to soften.
7. Carefully remove the foil, watching out for hot steam. Toss the vegetables so the pieces on top and bottom are evenly redistributed.
8. Return the dish to the oven and bake uncovered for another 25–35 minutes, until the vegetables are tender, golden brown, and caramelized around the edges.
9. Remove from the oven and spoon the buttery juices from the bottom of the dish over the vegetables before serving.

Nutrition

Serving: 4gCalories: 351kcal

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