Roasted Potatoes and Carrots
Roasted potatoes and carrots are a simple yet incredibly satisfying side dish that pairs beautifully with any main course. The beauty of this rustic recipe lies in its simplicity. By roasting potatoes and carrots with just a few pantry staples, you get a dish that is tender on the inside and wonderfully crisp on the outside, making it the perfect addition to any dinner table.
Ingredients
- 2 lbs baby potatoes, halved
- 1 lb Carrots, peeled and sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: Wash and peel the carrots, then slice them into even pieces. Halve the baby potatoes
- Season the vegetables: In a large bowl, toss the potatoes and carrots with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Ensure they are evenly coated.
- Arrange on a baking sheet: Spread the seasoned vegetables in a single layer on a rimmed baking sheet. Avoid overcrowding to ensure they roast evenly
- Roast the vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender
- Remove from the oven, let cool slightly, and garnish with fresh parsley if desired. Serve warm
Notes
- Customization: Feel free to add other vegetables like parsnips, sweet potatoes, or bell peppers for variety.
- Sweet Touch: For a sweeter flavor, drizzle with honey or maple syrup during the last 5 minutes of roasting.
- Make-Ahead: You can prep and season the vegetables a day in advance, then roast them just before serving.
- Meal Prep: This recipe is great for meal prep—store leftovers in an airtight container for up to 4 days in the fridge.