Roasted Potatoes Carrots Herbs: Crispy & Flavorful Delight
A comforting side dish of roasted baby potatoes and carrots, seasoned with fresh herbs, offering a crispy exterior and tender interior.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
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).
- In a large bowl, combine the halved baby potatoes and carrot pieces.
- Add the olive oil, salt, pepper, rosemary, and thyme to the bowl, and toss until the vegetables are evenly coated.
- Spread the 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, until the potatoes are golden brown and crispy, and the carrots are tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Cut vegetables to similar sizes for even cooking; use fresh herbs for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg