Roasted Potatoes and Carrots: Pressure Cooker Style
Roasted baby red potatoes, carrots, and zucchini made fast and flavorful using the pressure cooker and oven combo with simple herbs and olive oil.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound baby red potatoes quartered
- 4 large carrots cut into 2 inch pieces
- 3 tablespoons olive oil divided
- 0.5 teaspoon seasoned salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- black pepper freshly ground, to taste
- 2 zucchini sliced into half moons
- salt to taste, for zucchini
- chopped fresh parsley for garnish
Instructions
Instructions
- Preheat oven to 400°F.
- In a large bowl combine potatoes, carrots, 2 tablespoons olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper. Toss to coat.
- Transfer to a baking sheet in a single layer and roast for 20 minutes, stirring halfway through.
- Meanwhile, toss zucchini with remaining 1 tablespoon olive oil and salt.
- Add zucchini to roasted veggies and toss again. Roast for another 10–15 minutes or until tender and lightly browned. Stir halfway.
- Use pressure cooker to begin cooking potatoes and carrots before roasting if desired.
- After roasting, combine all veggies as final step before plating.
- Garnish with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container. Reheat using pressure cooker with low steam or microwave.