Description
These Perfect Roasted Potatoes and Carrots are a flavorful and easy-to-make side dish that pairs well with any main course. The combination of tender baby potatoes and sweet carrots, roasted to golden perfection with aromatic herbs, is sure to be a hit at your dinner table.
Ingredients
Scale
Potatoes:
- 1½ pounds baby potatoes, halved
Carrots:
- 1 pound carrots, peeled and cut into 1-inch pieces
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare vegetables: In a large bowl, combine halved baby potatoes and chopped carrots. Drizzle with olive oil and sprinkle with garlic powder, thyme, paprika, salt, and black pepper. Toss well to coat.
- Roast: Spread the vegetables on a baking sheet. Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Finish: Remove from the oven, sprinkle with parsley if desired, and serve.
Notes
- For extra crispiness, avoid overcrowding the pan.
- Experiment with adding onions or using rosemary for a different flavor.
- Leftovers reheat well in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
