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Breakfast-grits and eggs
Lunch-jelly sandwich
dinner-chicken and rice

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Breakfast- Grits with beef jerky sprinkled in
Lunch- A peanut butter and banana sandwich
Dinner- Canned chicken with roasted potatoes and carrots sprinkled in honey, without rosemary unless I find some on the island.

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Roasted Potatoes and Carrots: the glorious comeback of two humble vegetables I've openly passed over at the grocery store in favor of sexier, more on-trend veggies. Shame on me.

Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy Roasted Potatoes and Carrots are having the last laugh. I'd call them smug, but they deserve the recognition.

We eat roasted vegetables four to five nights a week at home. Whether I'm cooking classic Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic and Parmesan or sweet Cinnamon Roasted Butternut Squash, my favorite roasted vegetables are tender on the inside, crispy on the outside, and so tantalizingly caramelized, my signature move is to eat one-third of the pan before the vegetables ever make it to our plates.

In fact, I love roasted veg like these Roasted Potatoes and Carrots so much, I dedicated a special feature in my cookbook to them! (The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)

After completing my cookbook feature, I thought I'd exhausted every way you could possibly roast a vegetable...WRONG! These Roasted Potatoes and Carrots came along and proved that even the easiest recipe concepts are filled with endless, delicious possibilities.

How to Make Perfect Roasted Potatoes and Carrots

Here are my tips to make Roasted Potatoes and Carrots that are perfectly caramelized and deliver a W-O-W in the flavor department.

Be Strategic with Your Vegetable Size. Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along.

My favorite potatoes to roast and the ones I use in this recipe are baby potatoes. Their crispy exteriors and buttery, creamy interiors are unbeatable.

If you'd like to make roasted russet potatoes and carrots instead, you can dice the russets into pieces. They won't be as creamy as baby potatoes, but the flavor will still be yummy.

Keep It Spicy and Sweet. The dynamo flavor impact of this recipe is achieved by pairing heat (smoked paprika, cayenne, and cumin) with sweet (honey). If you are ultra sensitive to spice, I suggested scaling back on the spices a bit or making extra of the cool yogurt sauce I've suggested to go along with them.

Freshen It Up. Herb roasted potatoes and carrots are classic and always delicious. For this recipe, I opted to make the Roasted Potatoes and Carrots with rosemary. Rosemary is strong enough to stand up to the bold flavors from the spices, but not so strong it overpowers.

Bake at a High Temperature. 400 degrees F is ideal for almost any roasted vegetable (including these Sweet Potato Fries). I tried making the veggies at 350 and didn't achieve the caramelization I was after. If you are making the Roasted Potatoes in a convection oven, reduce the temperature to 375 degrees F.

Think about a Topping. As a cool counterpoint, I served them with a quick and easy two-ingredient sauce comprised of Greek yogurt with a touch of honey stirred in. Honey is a splendid pairing with roasted carrots, and the coolness of the yogurt balances the heat from the spices.

More Toppings to Try With Roasted Potatoes and Carrots: chopped toasted nuts, orange or lemon zest, feta.

Switching It Up-Try This Recipe with Different Vegetables

You can use the spicy/sweet blend in this recipe with any root vegetable or a different firm vegetable that can stand up to the spices.

Sweet potatoes or parsnips would be scrumptious.

Brussels sprouts are a sure hit.

Roasted Broccoli and Carrots are always delicious.

For a different twist, try this recipe as roasted carrots with potatoes and onions. Cut a large red or yellow onion into 1/2-inch wedges. Add it to the bowl with the potatoes and carrots, then toss and bake as directed.

I also love this Roasted Frozen Broccoli or Roasted Frozen Brussels Sprouts as a twist.

Don't feel like turning the oven on tonight? Give these Sautéed Carrots a try instead.

What to Serve with Roasted Potatoes and Carrots

These roasted vegetables are a standout. You can pair them with just about any simple main. Here are a few suggestions to get you started.

Like my Roasted Red Peppers, this recipe is unbelievably easy, but every ingredient adds a unique, elevated element. Sweet and spicy Roasted Carrots and Potatoes are a side dish with exactly zero qualms stealing the spotlight on the plate!

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Roasted Potatoes and Carrots with Rosemary and Honey

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Roasted Potatoes and Carrots: the glorious comeback of two humble vegetables I've openly passed over at the grocery store in favor of sexier, more on-trend veggies. Shame on me. Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy Roasted Potatoes and Carrots are having the last laugh.

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Breakfast- Eggs , berries, Oatmeal

Lunch- pasta, Tomatoes

Dinner- fish, brown rice , beans

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Breakfast :
oatmeal

lunch : bread with an avocado

dinner : canned soup

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Breakfast- Peanut Butter and jelly sandwich with water

Lunch-Tuna and crackers with water

Dinner- Mashed potatoes,Beans, Fish and some lettece on the side and with water.

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Breakfast - cereal, oats, water
Lunch - Crackers, juice, chips
Dinner - Canned soup, water

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Breakfast: Energy Bars, Water

Lunch: Canned Foods

Dinner: Brown Rice

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Breakfast: Cinnamon Toast Crunch with a Side of Concord Grapes with Purified Bottled Water

Lunch: A Pizza Lunchable and Cheddar Blasted Goldfish

Dinner: A pepperoni egg deli meat sandwich with a side of canned beans and some wine.

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Breakfast: Strawberries and Kiwis with cereal

Lunch: Canned Beans with some salt crackers

Dinner: A Lunchables with some water and a Banana

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Breakfast: Oats and Canned Coconut Milk, and banana chips

Lunch: Spam Meat and Beef Jerky, with a fruit salad ( Cantaloupe, Watermelon, Apples, kiwi)

Dinner: Cheesy Baked Salmon (Cheddar and Parmesan Cheese, Salmon) with a side of canned refried beans

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Breakfast:  Rice cakes and a banana

Lunch: Canned tuna with keto trail mix

Dinner: Canned rice and beans with cooked chicken breast with salt and pepper in it

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breakfast: some kinda savory oatmeal with beef jerky.
lunch: sardine taco
dinner: sweet potato with sausage and gravy

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B- Peaches & toast
L- Avocado toast with spinach
D- Beef, potatoes and asparagus

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breakfast: rice krispie treats
lunch: peanutbutter jelly sandwich
dinner: canned tuna - mix mayonnaise and canned corn into it. and eat with tostadas

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Breakfast- Pineapples and cantaloupe

Lunch- Kale and berries (kale fruit salad)

Dinner- Rice, canned beans, and beef

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Breakfast- cereal and milk (canned coconut milk)
Lunch- trail mix : jerky, bits of cheese, berries, air dried bananas, and nuts
Dinner- Can of baked beans with pieces of beef

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Breakfast- Pineapples and cantaloupe

Lunch- Kale and berries (kale fruit salad)

Dinner- Rice, canned beans, and beef

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Breakfast: Fruit Salad - strawberries, grapes, apples
Lunch: Chicken salad- chicken, lettuce, carrots, bell peppers
Dinner: Roasted chicken with Vegetables

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breakfast/  crackers & vienna sausages

lunch/ peanut butter & bread

dinner/ canned of chicken noodle soup/ kale

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Breakfast: canned pears and canned peaches

Lunch: beef jerky, canned green beans, and canned corn

Dinner: burrito bowl with rice, black beans, canned corn, and cut-up pork and beef jerky.

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breakfast:beef jerky
lunch: can tuna with paprika
dinner: watermelon and pomegranate fruit salad

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Breakfast - Assorted fruits. (Canned peaches, canned pears, canned pineapples)

Lunch - Lunchable with raisins.

Dinner - Pasta with broken-up beef jerky bits and a side of corn. (water, canned corn, beef jerky, and dried pasta)

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Breakfast - poptarts
Lunch - ramen noodles
Dinner - fruit salad: apple, peaches, canned fruit