Roasted Potatoes and Carrots with Herbs
A comforting dish of roasted potatoes and carrots seasoned with aromatic herbs, perfect as a side for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder (optional)
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the halved baby potatoes and sliced carrots in a large bowl.
- Pour the olive oil over the vegetables.
- Sprinkle in the rosemary, thyme, garlic powder, paprika, salt, and black pepper, then toss well.
- Spread the seasoned potatoes and carrots in a single layer on a baking sheet.
- Roast for about 30 minutes, stirring halfway through.
- Remove from the oven and allow to cool slightly before serving.
Notes
Don’t overcrowd the baking sheet to ensure proper roasting. Fresh herbs provide the best flavor, but dried herbs can be used in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg