Description
A comforting side dish featuring roasted potatoes and carrots infused with aromatic herbs, perfect for any meal.
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 or Kosher Salt
- ¾ teaspoon Freshly Ground Black Pepper
- ½ teaspoon Smoked Paprika (optional)
- ¼ teaspoon Onion Powder (optional)
- Pinch of Red Pepper Flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Wash the potatoes thoroughly and dry them. Cut into 1-1.5 inch cubes.
- Wash and peel the carrots, and cut into rounds or half-moons.
- Mince the garlic and chop the fresh herbs.
- In a large mixing bowl, combine potatoes and carrots with garlic and herbs.
- Drizzle with olive oil, sprinkle with salt, pepper, and optional seasonings, and toss to coat.
- Spread the vegetables in a single layer on the baking sheets.
- Roast in the oven for 30-40 minutes, stirring every 10-20 minutes, until golden brown and tender.
- Taste and adjust seasoning if needed, then serve warm.
Notes
For extra flavor, consider adding sweet potatoes or other herbs like dill or oregano.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, comfort food, side dish, potatoes, carrots, herbs