Roasted Potatoes Carrots Herbs: Crispy & Flavorful Delight
A simple yet divine roasted vegetables dish combining crispy baby potatoes and sweet carrots, seasoned with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C), setting the stage for roasting perfection.
- Combine the halved baby potatoes and carrot pieces in a large bowl.
- Pour in the olive oil, salt, pepper, rosemary, and thyme. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Pair with grilled chicken, steak, or tofu. Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg