Roasted Potatoes Carrots Herbs (Print)
Golden potatoes and carrots roasted with fresh herbs for a savory, comforting side everyone will love.
# Components:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
02 - 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
→ Seasonings
03 - 3 tablespoons olive oil
04 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
05 - 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
06 - 1 teaspoon garlic powder (optional)
07 - 0.5 teaspoon paprika (optional)
08 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with olive oil.
02 - Arrange 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.
03 - Toss potatoes and carrots thoroughly to ensure uniform distribution of oil and seasonings.
04 - Distribute vegetables in a single layer on the baking sheet, ensuring ample space for even roasting.
05 - Roast in the preheated oven for 30 to 40 minutes, flipping vegetables halfway through the cooking time for even caramelization.
06 - Remove from oven and allow to cool slightly. Optionally garnish with additional fresh herbs and serve hot.
# Chef Secrets:
01 -
- Easy to customize with pantry spices and fresh or dried herbs
- Ready in under an hour with minimal prep
- Naturally gluten free and full of fiber
- Turns humble veggies into an irresistible side that pairs with almost any main dish
02 -
- Naturally vegan and dairy free
- Packed with vitamins and antioxidants
- A wonderful dish for meal prepping as it reheats well
03 -
- Do not crowd the pan or your vegetables will steam instead of roast
- Take the time to flip the veggies halfway through for maximum browning
- Try tossing the finished dish with a splash of lemon juice or extra herbs for a fresh pop at the table