Step 3: Steam First
Cover the dish tightly with foil and bake for 25–30 minutes.
Tip: This step traps moisture, steaming the vegetables so they become tender inside before browning begins.
Step 4: Roast to Finish
Carefully remove the foil and stir the vegetables to redistribute the butter. Return to the oven uncovered and bake for another 25–35 minutes.
What to look for: The vegetables should shrink slightly and develop deep golden-brown edges. The butter should be bubbling and have a lightly nutty aroma.
Step 5: Final Taste
Taste a piece of carrot and potato. If the carrots taste too sweet, add a small pinch of salt to balance the flavor. Serve hot, spooning the buttery juices over the top for extra richness.
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