This Oven-Baked 4-Ingredient Amish Carrot and Potato Roast shows how simple ingredients can create big flavor. The natural sweetness of the carrots pairs perfectly with the creamy texture of Yukon Gold potatoes, resulting in a rich, caramelized side dish. Roasting everything in melted, salted butter allows the vegetables to baste themselves, while the oven heat turns the butter into a deep, nutty glaze. A two-step baking method—first covered, then uncovered—gives you soft, tender centers with beautifully crisp, golden edges.
Oven-Baked 4-Ingredient Amish Carrot and Potato Roast
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (peeled, cut into sticks) | 1½ lbs |
| Yellow potatoes (cut into 1-inch pieces) | 1½ lbs |
| Unsalted butter (melted) | 6 tbsp |
| Kosher salt | 1½ tsp |
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Lightly butter a casserole dish. Peel the carrots and slice them into thick sticks. Wash the potatoes (keeping the skins on adds texture) and cut them into evenly sized 1-inch chunks.
Tip: Keeping sizes consistent is important. Carrots cook a bit slower than potatoes, so thicker carrot pieces and uniform potato chunks help everything finish cooking at the same time.
Step 2: Coat with Butter
Place the vegetables in the dish. Mix the salt into the melted butter, then pour it over the vegetables. Toss well so everything is evenly coated and glossy.
