Herb Roasted Potatoes Carrots (Printable View)
Tender carrots and golden potatoes with aromatic herbs for a simple, flavorful side.
# Ingredient List:
→ Vegetables
01 - 1 lb baby potatoes, halved
02 - 14 oz carrots, peeled and cut into ¾-inch pieces
→ Herbs & Aromatics
03 - 2 tbsp fresh parsley, chopped (plus more for garnish)
04 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
06 - 3 cloves garlic, minced
→ Seasonings
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
→ Oils
09 - 3 tbsp olive oil
# How to Prepare:
01 - Heat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the halved potatoes and chopped carrots with olive oil, rosemary, thyme, minced garlic, sea salt, and black pepper until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet.
04 - Place the baking sheet in the preheated oven and roast for 35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
05 - Remove the vegetables from the oven, sprinkle with chopped fresh parsley, and toss gently to combine.
06 - Transfer to serving dish and garnish with additional parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- This side dish feels like a secret shortcut to comfort that you can easily share with friends
- The way the herbs enhance the natural sweetness of the carrots and potatoes makes this a fast favorite every time
02 -
- It really makes a difference to use parchment paper to avoid stuck veggies and ease clean-up
- Adding fresh parsley right after roasting keeps its color bright and fresh, which adds a nice pop to the dish
03 -
- Don’t overcrowd the baking sheet to ensure veggies roast rather than steam
- Using a high oven temperature allows the outside to crisp while keeping the inside tender