Description
A simple, comforting side dish of roasted potatoes and carrots that crisps up beautifully in the oven, making it perfect for busy weeknight dinners.
Ingredients
Vegetables
- 1.5 lbs Baby potatoes (Choose baby potatoes for even roasting.)
- 1 lb Carrots (Slice into even pieces.)
Spices and Seasoning
- 1 tsp Garlic powder
- 2 tsp Rosemary, fresh (Use parsley and oregano as a swap if preferred.)
- 1 tsp Thyme, fresh (If using dried, use about one third of the amount.)
- 0.5 tsp Paprika (Optional for color and mild warmth.)
- to taste Salt (Go easy with the salt at first.)
- to taste Pepper
Cooking Fat
- 3 tbsp Olive oil
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and cut the baby potatoes in half and slice the carrots into even pieces.
- In a large bowl, combine the potatoes, carrots, garlic powder, rosemary, thyme, paprika, salt, pepper, and olive oil.
- Toss well to coat the vegetables evenly.
- Spread the mixture in a single layer on a baking sheet.
Cooking
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through, or until the vegetables are tender and golden brown.
- Serve hot.
Notes
Cool leftovers quickly and refrigerate in an airtight container; they keep well for 3 to 4 days. Reheat in a warm oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Cuisine: American