Roasted carrots and potatoes are an easy, crowd-pleasing side dish that can be ready for the oven in about 10 minutes.
If you need a simple but satisfying side dish to pair with dinner tonight, you really can’t go wrong with roasting up some root vegetables.
Toss a bunch of carrots and a few potatoes with some olive oil, salt and pepper, roast them in a very hot oven, and you’ll have people stealing pieces off the tray before they ever make it to the table.
Equipment & Ingredient Notes
- Foil: Covering the potatoes with foil during the initial cooking time allows them to cook through without drying out. This creates roasted potatoes with extremely creamy insides that are crispy on the outside. If you don’t have foil you can cook the potatoes uncovered, but they won’t have exactly the same texture.
- Red potatoes: I like to use red potatoes for roasting because they roast up with creamy interiors and crispy edges. But Yukon golds also work well. If all you have are russets, they’ll work just fine. Their texture when roasted isn’t quite as good as waxier potatoes, but they’ll still taste great.
- Carrots: Try to chop your carrots into pieces roughly the same size so they cook evenly. For very large carrots, slice the thick upper part in half lengthwise before cutting into chunks.
- Olive oil: There are 3 tablespoons of olive oil in this recipe. It helps add flavor and help with the browning and crisping of the vegetables. If you want to cut the oil, you can reduce it by 1 tablespoon, but I wouldn’t recommend reducing it by much more.
How to Roast Potatoes and Carrots
Prep potatoes: Scrub your potatoes and cut them into large bite-size pieces, about 2-inches. Place potatoes on your baking sheet and drizzle with olive oil and salt and toss to coat. Arrange the potatoes evenly spaced on the baking sheet.
Bake potatoes: Cover the tray with foil and bake for 15 minutes. This will give your potatoes a head start on cooking without letting them dry out.
Add carrots: Once the potatoes are softened, add carrots, a little more olive oil and salt, and arrange the veggies so they’re evenly spaced, preferably with a cut-side down. The more contact the carrots and potatoes have with the hot tray, the more browning they’ll get.
Crank up the heat and roast: Turn the heat up to 475°F, which will help give you those crispy edges on the potatoes, and cook uncovered for 30 to 35 minutes until the carrots are tender.
Remove: Remove from the oven, add additional salt if needed, and enjoy!
Can I double this recipe?
You can double the recipe, but you’ll want to use two baking trays. If you crowd one baking tray with too many carrots and potatoes, they will steam in the final step instead of browning nicely.
Cook both trays at the same time, swapping them halfway through each cooking time so they cook evenly. Cooking two trays at once, you won’t get quite as much browning and crisping as cooking just one, but they’ll still be delicious.
Can I roast carrots and potatoes at the same time as my main dish?
Yes. You can cook the carrots and potatoes at the same time as your main dish, but depending on what temperature that dish is cooking at, they may not turn out as browned and could need a longer roasting time than when cooked alone.
Roast your veggies on the rack below the main dish and extend the baking time as needed for everything to become tender.
More Favorite Side Dish Recipes
- Honey Roasted Carrots
- Zucchini in the Oven
- Crispy Smashed Red Potatoes
- Classic Oven-roasted Carrots
Equipment
- Foil
Ingredients
- ▢ 1 pound red potatoes
- ▢ 1 pound carrots
- ▢ 3 tablespoons olive oil divided
- ▢ ½ teaspoon salt divided
- ▢ 2 teaspoons dried oregano
Instructions
- Preheat your oven to 425°F. Scrub potatoes and cut them into large bite-size pieces, about 2-inches.
- Place potatoes on the baking sheet and drizzle with 2 tablespoons of the oil and ¼ teaspoon salt. Toss until well-coated. Arrange potatoes so they are evenly spaced over the tray.
- Cover with foil and bake for 15 minutes. While your potatoes bake, peel and trim the tops of your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into pieces.
- Remove the potatoes from the oven and raise the temperature to 475°F.
- Remove and discard the foil. Add carrots to the tray and drizzle the remaining 1 tablespoon of olive oil, oregano and remaining ¼ teaspoon of salt over the top. Toss until well-coated.
- Arrange the vegetables so they are evenly spaced on the tray, preferably with a cut-side down, and bake uncovered for 30 to 35 minutes, shaking the pan once halfway through to move everything around, until the carrots are tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Ground turkey chili is a great lighter option for busy weeknight meals. This easy one-pot recipe is full of flavor and comes together in just a little over 30 minutes.
A solid chili recipe is one of the best recipes to have in your arsenal because it is endlessly versatile. You can serve it as a hearty main smothered with cheese and sour cream, as a simple side with ribs or a good sandwich, or add it as a topping to something that could use a little spicing up.
And unlike most chili recipes that take hours to cook, this turkey chili can be on your table in a little over 30 minutes with very little hands-on cooking time. It’s a modified version of my super speedy Beef Chili Recipe that I posted a couple of years ago, but with ground turkey swapped in for ground beef.
Turkey chili is perfect when you want the same deep flavors you get from the traditional beef chili, but could go for something a little lighter. It maintains all the rich taste and is just as thick and delicious.
Ingredient Notes
- Ground turkey: I call for 85% lean ground turkey in this recipe, but whatever you have on hand will work.
- Tomato paste: This recipe uses tomato paste to help add depth of flavor to this chili. You will be left with some leftover tomato paste in the can. To get recipe ideas and information on how to store the leftovers, check out my post What to Do With Leftover Tomato Paste .
- Beans: For chili, I like to use a mix of pinto and kidney beans, but feel free to substitute the combination of canned beans you prefer. Just make sure to drain and rinse the beans before you add them to your chili.
Chicken broth: I use chicken broth in this recipe to add a bit of flavor to the chili, but you can substitute for it with either beef broth or water.
How to Make Ground Turkey Chili
Prep your ingredients. Before starting the chili, open all cans, drain the beans, line up/portion out your spices, dice your onion, prep your veggies, etc. This recipe moves quickly once you start, so get your ingredients prepared before you start cooking.
In a large pot, cook your diced onion in olive oil until softened.
Add the ground turkey to the pot. Salt and brown the turkey.
- Add garlic, tomato paste, and spices to the pot and cook altogether for 1 to 2 minutes. This will give the flavors a chance to deepen before you add the liquid ingredients.
- Stir in all of the remaining ingredients and bring everything to a simmer. Simmer uncovered for 20 to 30 minutes, until the chili has reached your desired level of thickness.
- Add salt and pepper to taste, and enjoy!
Variations
There are a lot of different ways you can customize your chili.
- Meat: Instead of ground turkey, you can replace it with ground chicken. Ground beef can also be substituted if you prefer a heavier chili. You can also make this recipe vegetarian by using your favorite plant-based crumbles.
- Peppers/veggies: If you like your chili with more veggies, before you add the spices, add chopped up peppers or different types of veggies like corn or zucchini to the ground turkey just after browning.
The Best Turkey Chili Toppings
Try adding some toppings to your chili! Some of my favorites are:
- Cheese
- Fritos/tortilla chips
- Green onions/chives
- Jalapenos
- Sour Cream
- Cilantro
- Chopped Avocado
What goes well with turkey chili?
Ground turkey chili makes a great main dish served with a salad and cornbread . It can also be a filling side with a light sandwich. I particularly enjoy this chili used as a topping on hot dogs, cheese fries , baked potatoes or sweet potatoes .
How do I store turkey chili and how long does it last in the fridge?
Chili is one of those recipes that gets better the longer it sits. You can store it covered in the refrigerator for up to 2-3 days.
Can I freeze it?
Chili actually freezes really well. To freeze chili, place it in a freezer bag either altogether or in individual servings. I like to freeze my chili flat for easier storage. Store in the freezer for up to 2 months for best results. Once you are ready to eat, defrost in the refrigerator and reheat in either the microwave or on the stove with a little water added.
How do you thicken turkey chili?
If you want a thicker chili, simmer uncovered until your chili has reached your ideal level of thickness.
Is turkey chili healthier than beef chili?
Turkey chili has fewer grams of fat than beef chili. Compared to my beef chili which has 16 grams of fat per serving, this turkey chili has just 12 grams of fat.
More Cozy Comfort Food Recipes
- Super Easy Country Style Pork Ribs
- Baked Ziti, The Ultimate Cheesy Pasta Bake
- Reader Favorite Ham and Potato Soup
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 large yellow or white onion diced
- ▢ 1 pound 85% lean ground turkey
- ▢ 1 teaspoon salt plus more to taste
- ▢ ¼ cup ( 66g ) tomato paste
- ▢ 4 cloves garlic minced or pressed
- ▢ 2 tablespoons chili powder
- ▢ 2 teaspoons ground cumin
- ▢ ½ teaspoon black pepper
- ▢ 14 ounces crushed or diced tomatoes
- ▢ 1 15-ounce can pinto beans drained and rinsed*
- ▢ 1 15-ounce can kidney beans drained and rinsed*
- ▢ 1 cup chicken broth *
Toppings
- ▢ Sour cream optional
- ▢ Shredded cheese optional
- ▢ Cilantro optional
Instructions
- In a large pot, heat oil over medium heat. Once the oil is hot, add your diced onion and cook until onions just begin to turn translucent around the edges, about 5 minutes.
- To the onions, add the turkey and salt. Cook, stirring often, until turkey is browned.
- Stir in tomato paste, garlic, chili powder, cumin, and pepper, and cook for 1 to 2 minutes until aromatic.
- Add the tomatoes (with their juices), drained beans, and broth. Bring to a low simmer and simmer the chili uncovered, stirring occasionally, for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
- Taste and add additional salt and pepper if necessary.
- Spoon into bowls, top with sour cream and cheese if desired, and enjoy!
Notes
This creamy and rich Baked Potato Soup is the perfect comfort food. Loaded with bacon, sour cream, and sharp cheddar cheese, it’s a cold-weather crowd-pleaser that everyone will love!
Potato soups are one of my go-to comfort foods whenever I want something rich and hearty, and you all seem to really enjoy them too, so I’ve posted a bunch of them to the site. My Ham and Potato Soup , Cheesy Sausage Potato Soup , and Broccoli Potato Soup are all reader favorites.
But I’ve had one favorite recipe that I haven’t yet shared, and I’m really excited for you to try it. Let’s get cozy with some Baked Potato Soup!
What is Baked Potato Soup Made Of?
Baked Potato Soup basically contains all of the ingredients you love in a loaded baked potato: russet potatoes, cheddar cheese, bacon, and tangy sour cream but served up in a big creamy bowl of soup.
Ingredient Notes
- Bacon: Any bacon can be used in this recipe. Thick cut, bacon ends, or even turkey bacon work here. Go crazy and choose your favorite!
- Scallions, white and green parts divided: Scallions are playing double duty in this soup. We’re cooking the white parts like regular onions and using the tender green tops as a garnish. Make sure to divide them and keep them separated while prepping the ingredients.
- Milk (preferably whole): While you can use any (unsweetened) milk or milk substitute, the richer the dairy/dairy replacement you use, the richer your soup will be. You can also substitute for some of your milk with a bit of half and half or heavy cream for added richness.
How to Make Baked Potato Soup
Cook your bacon until it is just slightly crispy (although super crispy bacon is delicious, the texture doesn’t work as well in soup). Then remove it from your pot, and set it on a plate to the side. Make sure to discard your bacon grease after.
Add the white parts of the scallions and cook in melted butter until they have begun to soften.
- Then, whisk in the flour , stirring continuously until the flour has begun to turn a pale golden color. (This will help cook the raw flour taste out of your soup, so don’t skip this step!)
- Add broth and potatoes to the pot and let the soup simmer until the potatoes are able to be easily smashed. To help thicken the soup, use a potato masher or spatula to roughly smash about half of the potatoes.
Stir in the milk, sour cream, and bacon (saving ¼ of the bacon for topping) and add salt and pepper to taste.
Dish up into bowls and top with the sliced green parts of the scallions, leftover bacon, and cheese, and enjoy!
How do you store potato soup?
Wait for your soup to cool slightly before transferring it into an airtight container. The soup can then be stored in the refrigerator for up to 3 days.
What do you eat with Baked Potato Soup?
Serve bowls of potato soup with slices of garlic bread or French bread with butter and an easy roasted veggie side like roasted broccoli or roasted carrots , that you can pop in the oven while your soup cooks.
Can you freeze Baked Potato Soup?
Yes, but potato soups do not freeze as well as things like stew or tomato soup as potatoes are likely to become slightly grainy after freezing and reheating. I’ve had plenty of readers tell me they freeze my potato soups all the time, so if you want to, go for it.
Freeze your soup for up to 3 months in freezer quart ziptop bags (for fast and easy thawing). Let your soup thaw before placing it in the microwave. Potatoes can easily lose their texture when thawed in the microwave.
What are the best potatoes for Baked Potato Soup?
Because we typically use russet potatoes for baked potatoes, russet potatoes are my go-to for baked potato soup since we’re trying to recreate that classic, familiar flavor. However, you can also use Yukon golds or red potatoes if that’s what you have available to you.
More Cozy Recipes
- Easy Braised Short Ribs
- Classic American Goulash
- Creamy Chicken Noodle Soup
Ingredients
- ▢ 12 ounces uncooked bacon sliced into ¾-inch pieces
- ▢ 5 tablespoons ( 71g ) butter salted or unsalted is fine
- ▢ 1 bunch scallions thinly sliced, green and white parts divided (about 6 medium)
- ▢ ¼ cup and 1 tablespoon all-purpose flour ( 44g )
- ▢ 4 cups chicken broth 2 15-ounce cans
- ▢ 2 large russet potatoes peeled and diced medium about 4 cups
- ▢ 1 cup milk preferably whole
- ▢ 1 cup ( 240g ) sour cream
- ▢ ¼ teaspoon black pepper
- ▢ Salt
- ▢ Shredded cheddar cheese for topping
Instructions
- To a large pot add sliced bacon. Turn heat to medium and cook until bacon is just slightly crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside. Discard bacon grease.
- To the same pot, add butter and heat over medium heat until the butter has melted. Add the white parts of the scallions, and cook, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 3 minutes, until the scallions have begun to soften.
- Whisk in flour, and whisk continuously for 2-3 minutes until the flour begins to turn a pale golden color. Whisk in broth until smooth and then carefully add potatoes to the pot.
- Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
- Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
- Stir in milk and sour cream, and heat soup over medium heat until warmed through. Add the pepper, and salt generously to taste.
- Stir in about ¾ of the bacon to the soup (reserve ¼ for topping).
- Divide into bowls, top with sliced green parts of the scallions, reserved bacon, and cheese. Serve and enjoy!
Notes
Roasted Carrots and Potatoes
Equipment
- Foil
Ingredients
- 1 pound red potatoes
- 1 pound carrots
- 3 tablespoons olive oil divided
- ½ teaspoon salt divided
- 2 teaspoons dried oregano
Instructions
- Preheat your oven to 425°F. Scrub potatoes and cut them into large bite-size pieces, about 2-inches.
- Place potatoes on the baking sheet and drizzle with 2 tablespoons of the oil and ¼ teaspoon salt. Toss until well-coated. Arrange potatoes so they are evenly spaced over the tray.
- Cover with foil and bake for 15 minutes. While your potatoes bake, peel and trim the tops of your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into pieces.
- Remove the potatoes from the oven and raise the temperature to 475°F.
- Remove and discard the foil. Add carrots to the tray and drizzle the remaining 1 tablespoon of olive oil, oregano and remaining ¼ teaspoon of salt over the top. Toss until well-coated.
- Arrange the vegetables so they are evenly spaced on the tray, preferably with a cut-side down, and bake uncovered for 30 to 35 minutes, shaking the pan once halfway through to move everything around, until the carrots are tender.
- Remove from the oven, add additional salt if needed, and enjoy!
