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Roasted Potatoes and Carrots Recipe

These Roasted Potatoes and Carrots are SO DELICIOUS! A simple and flavorful side dish that elevates any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Easy, Roasted, Vegetarian
Servings: 4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon fresh thyme chopped
  • 1/2 teaspoon fresh rosemary chopped
  • 1 whole carrot peeled and cut into large rounds
  • 1/2 pound small potatoes halved
  • 1 pinch sea salt
  • 1 pinch black pepper
  • Fresh parsley for garnish

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature will help achieve that beautiful golden-brown color and crispy texture.
  • Wash and peel the carrot, then cut it into large rounds. Rinse the small potatoes and halve them. Ensure they are roughly the same size for even cooking.
  • In a mixing bowl, combine the halved potatoes, carrot rounds, minced garlic, chopped thyme, chopped rosemary, olive oil, sea salt, and black pepper. Toss everything together until the vegetables are well coated.
  • Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded, as this will help them roast rather than steam.
  • Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give them a good toss to ensure even browning.
  • Once the vegetables are tender and golden, remove them from the oven. Garnish with freshly chopped parsley for a pop of color and added flavor. Serve warm and enjoy!

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife and cutting board
  • Spatula

Notes

  • Cut vegetables into uniform sizes for even roasting.
  • Toss halfway through cooking for the best crispiness.
  • Fresh herbs enhance the flavor; use them if available!