Description
Roasted Potatoes and Carrots are a delightful side dish that features tender baby potatoes and sweet, crisp carrots, all perfectly roasted to a golden brown. Enhanced with the savory notes of garlic and thyme, this simple yet flavorful recipe is ideal for any occasion, from cozy weeknight dinners to festive gatherings. Enjoy the satisfying crunch and tender texture that will have everyone reaching for seconds.
Ingredients
Scale
- 1 lb baby potatoes (red or yellow), halved
- 1 lb carrots, cut into sticks
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- ? tsp salt (adjust to taste)
- ? tsp black pepper (adjust to taste)
Instructions
- Preheat your oven to 425?F (220?C). Line a baking sheet with parchment paper or lightly grease.
- Wash the baby potatoes and halve them. Peel and slice the carrots into sticks.
- In a large bowl, toss the vegetables with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through for even browning.
- Serve hot as a delightful side dish or snack straight from the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg