Roasted Potatoes and Carrots
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter
melted
- 1 tablespoon garlic
minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound whole carrots
peeled and cut into 1 inch thick slices
- 1 pound small potatoes
halved
- 2 tablespoons fresh parsley
chopped
- cooking spray
Directions
- 1
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- 2
Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine.
- 3
Add the carrots and potatoes to the bowl and toss to coat.
- 4
Pour the vegetables onto the sheet pan and spread into a single layer.
- 5
Cook for 30-40 minutes or until potatoes and carrots are tender.
- 6
Sprinkle with parsley, then serve immediately.
Roasted Potatoes and Carrots
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About this Recipe
Looking for an effortless side dish that consistently delivers on flavor? These roasted potatoes and carrots, generously coated in butter, garlic, and herbs, are cooked until perfectly golden brown and wonderfully tender. It's the ideal easy and economical accompaniment to almost any meal.
The magic of this recipe lies in the thoughtful combination of ingredients. Melted butter and olive oil create a rich, flavorful base, ensuring every piece of vegetable is beautifully caramelized. Minced garlic and dried thyme infuse a deeply aromatic quality, transforming simple root vegetables into something truly special.
When you pull these from the oven, you'll be greeted by vegetables that are beautifully browned on the outside, offering a slight crispness, while the insides are incredibly soft and tender. The natural sweetness of the carrots is highlighted, perfectly balanced by the earthy, comforting taste of the potatoes. A sprinkle of fresh parsley at the end brightens the entire dish, adding a lovely pop of color and freshness. It’s a side dish that feels both comforting and refined, perfect for elevating any weeknight dinner or completing a holiday spread.
Feel free to customize these roasted vegetables to your liking. Swap the dried thyme for other robust herbs like dried rosemary or oregano for a different aromatic profile. For a touch of heat, a pinch of red pepper flakes can be added to the coating. If you don't have small potatoes, simply cut larger varieties into 1-inch thick pieces to ensure even cooking. This versatility makes it a pantry-friendly choice.
These savory roasted potatoes and carrots are incredibly versatile, pairing beautifully with roasted chicken, grilled steak, or a delicate fish entrée. Serve them hot, straight from the oven, to best enjoy their tender texture and rich flavors.