Description
Crispy on the outside and tender within, these herb-scented roasted potatoes and carrots are an irresistible side dish that pairs well with nearly any main course.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 1 pound carrots
- ⅓ cup extra virgin olive oil
- 4–5 sprigs fresh rosemary
- 6–8 sprigs fresh thyme
- 5–6 cloves garlic, minced
- 1 ½ teaspoons coarse sea salt
- ¾ teaspoon freshly ground black pepper
- Optional: ½ teaspoon smoked paprika
- Optional: ¼ teaspoon onion powder
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Wash the potatoes thoroughly and dry them. Cut into 1–1.5 inch cubes or wedges.
- Wash and peel the carrots, then cut them into similar-sized pieces.
- Mince the garlic and chop the fresh herbs.
- In a large mixing bowl, combine the potatoes, carrots, garlic, and herbs. Drizzle with olive oil and seasonings, then toss to coat.
- Spread the vegetables in a single layer on the prepared baking sheets.
- Roast for 30–40 minutes, flipping midway, until golden brown and tender.
- Check seasoning, adjust if necessary, and serve on a platter.
Notes
For added crispiness, finish under the broiler for 1–2 minutes, watching carefully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: roasted vegetables, side dish, vegetarian, comfort food