Description

This recipe for Roasted Potatoes and Carrots with fresh herbs creates a crispy, flavorful side dish perfect for any meal. The baby potatoes and carrots are coated in olive oil, salt, pepper, rosemary, and thyme, then roasted at a high temperature until golden brown and tender. It’s an easy, wholesome vegetable dish that adds vibrant colors and savory herbaceous notes to your plate.

Ingredients

Scale

Vegetables

2 pounds baby potatoes, halved
1 pound carrots, peeled and cut into 1-inch pieces

Herbs

2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

Seasoning

4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the vegetables to achieve a crispy exterior.
Prepare Vegetables: In a large bowl, combine the halved baby potatoes and carrot pieces so they are ready for seasoning.
Season Vegetables: Add the olive oil, salt, black pepper, chopped rosemary, and thyme to the bowl. Toss everything together until all vegetables are evenly coated with the oil and herbs, distributing the flavors well.
Arrange for Roasting: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This helps with even roasting and prevents sticking.
Roast Vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Halfway through the cooking time, stir or flip the vegetables to ensure even browning and crispiness on all sides. The potatoes should turn golden and crispy, while the carrots become tender.
Cool and Serve: Remove the roasted vegetables from the oven and allow them to cool for a few minutes. This resting time lets the textures set before serving your flavorful veggie dish.

Notes

For extra crispiness, use a baking sheet with space between vegetables to avoid steaming.
You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh is unavailable.
Adding a sprinkle of garlic powder before roasting can enhance the flavor.
This dish pairs well with grilled meats or as part of a vegetarian meal.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.