Oven Baked 4-Ingredients Amish Carrot and Potato Roast
A simple Amish-style vegetable roast made with thick-cut carrots, Yukon Gold potatoes, melted butter, and kosher salt. This cozy oven-baked side dish starts covered for tenderness, then finishes uncovered until golden, buttery, and lightly caramelized.
INGREDIENTS:
1 1/2 lb carrots peeled and cut into thick sticks
1 1/2 lb Yukon Gold potatoes scrubbed, skins on, cut into roughly 1-inch chunks
6 tbsp unsalted butter melted, plus more for greasing
1 1/2 tsp kosher salt plus more to taste
DIRECTIONS:
Preheat the oven to 400°F.
Grease a 2- to 2 1/2-quart casserole dish with a small amount of butter.
Peel the carrots and cut them into thick sticks.
Scrub the Yukon Gold potatoes and cut them into roughly 1-inch chunks.
Add the carrots and potatoes to the prepared casserole dish and spread them into an even layer without piling them too high.
Stir the kosher salt into the melted butter.
Pour the salted butter over the carrots and potatoes.
Toss until all the vegetables are evenly coated and glossy.
Cover the dish tightly with foil.
Bake covered on the middle rack for 25–30 minutes, until the carrots are beginning to soften.
Carefully remove the foil, tilting it away from your face to release steam safely.
Stir the vegetables to re-coat them with the butter in the bottom of the dish.
Return the dish to the oven uncovered.
Bake for another 25–35 minutes, stirring once halfway through, until the vegetables are tender with golden-brown edges and light caramelization.
Taste a potato and adjust salt if needed.
Serve warm with the buttery pan juices spooned over each portion.