Roasted Potatoes and Carrots with Herbs
A comforting dish of roasted potatoes and carrots seasoned with fragrant herbs, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 425°F (220°C).
- Prepare your baby potatoes and carrots by halving the potatoes and slicing the carrots into 1 to 1.5-inch pieces.
- Combine the halved potatoes, sliced carrots, olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a large mixing bowl. Toss until well coated.
- Spread the seasoned vegetables evenly on a baking sheet in a single layer.
- Roast for about 30-35 minutes, tossing halfway through, until caramelized and golden.
- Cool for a moment before serving.
Notes
Serve alongside grilled chicken or hearty vegetarian dishes. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg