Roasted Potatoes Carrots Herbs
A simple and delicious side dish made with roasted potatoes and carrots, enhanced with herbs and spices for flavor.
Ingredients
Vegetables
- 1.5 pounds baby potatoes, halved
- 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
Seasonings
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder (optional)
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly coat it with olive oil.
- Arrange the halved baby potatoes and sliced carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with chopped rosemary, thyme, garlic powder (if using), paprika (if desired), and season with salt and pepper.
- Toss the potatoes and carrots thoroughly to ensure that the oil and seasonings coat the vegetables evenly.
- Spread the vegetables in a single layer on the baking sheet, making sure there is enough space between them for even roasting.
Cooking
- Roast in the preheated oven for 30 to 40 minutes, flipping the vegetables halfway through the cooking time to achieve even caramelization.
- Remove from the oven and let them cool slightly. Optionally, garnish with additional fresh herbs and serve hot.
Notes
Cut the potatoes and carrots into similar sizes for even cooking. Feel free to mix in other vegetables like bell peppers or onions for added flavor. Don’t overcrowd the baking sheet; give them room to roast evenly. Experiment with different herbs based on your tastes—basil or oregano work well too. For added flavor, consider adding a sprinkle of grated Parmesan cheese during the last few minutes of roasting.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 150mgFiber: 4gSugar: 3g
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