Description
A simple and flavorful recipe for roasting potatoes and carrots, perfect as a side dish.
Ingredients
- 2 pounds baby potatoes, halved
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved baby potatoes and carrot pieces.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, thyme, rosemary, salt, and pepper. Toss until everything is well coated.
- Spread the potatoes and carrots in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For added flavor, try adding a tablespoon of balsamic vinegar before roasting.
- You can substitute sweet potatoes for half of the baby potatoes for a sweeter twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: varies
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg