Description
This recipe for Roasted Potatoes and Carrots with fresh herbs is a simple yet flavorful side dish featuring crispy golden potatoes and tender sweet carrots, perfectly seasoned with rosemary, thyme, and olive oil. A perfect complement to any meal, this dish is easy to prepare and delivers a delicious medley of textures and aromas.
Ingredients
Scale
Vegetables
- 2 pounds baby potatoes, halved
- 1 pound carrots, peeled and cut into 1-inch pieces
Herbs
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
Seasoning
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes and carrot pieces, getting them ready for seasoning.
- Season: Add olive oil, salt, black pepper, rosemary, and thyme to the vegetables. Toss well to coat all pieces evenly with the oil and herbs.
- Arrange on Baking Sheet: Spread the vegetables evenly in a single layer on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
- Roast: Place the baking sheet in the oven and roast for 30-35 minutes, stirring halfway through to promote even browning. Roast until potatoes are golden and crispy and carrots are tender.
- Cool and Serve: Remove from oven and allow to cool slightly for a few minutes, then serve warm.
Notes
- For extra crispiness, make sure the vegetables are spread out in a single layer without overcrowding.
- You can substitute fresh herbs with dried herbs at half the quantity if fresh are unavailable.
- Try adding garlic cloves or a sprinkle of Parmesan cheese for additional flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
