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Roasted Potatoes with Carrots and Herbs

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A comforting side dish of roasted baby potatoes and sweet carrots infused with fresh herbs.

Ingredients

Scale
  • 1.5 pounds baby potatoes, halved
  • 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. Combine the halved baby potatoes and sliced carrots in a large mixing bowl.
  3. Drizzle with olive oil, add rosemary, thyme, garlic powder, paprika, salt, and black pepper. Toss until well-coated.
  4. Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
  5. Roast for 25-30 minutes, stirring halfway through.
  6. Remove from the oven, adjust seasoning, and serve warm.

Notes

For added flavor, consider a squeeze of fresh lemon juice or Parmesan cheese before serving. Fresh herbs should be stored properly to retain vibrancy.

Nutrition

Find it online: https://lunarecipez.com/roasted-potatoes-carrots-herbs/

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