Description

This Roasted Potatoes and Carrots recipe is the ultimate go-to for a quick, delicious, and healthy side dish. With crispy, golden-brown potatoes and tender, caramelized carrots, it’s the perfect combination of flavors and textures. The earthy rosemary and thyme add a fragrant touch that elevates the dish to a new level of comfort and satisfaction. Whether you’re looking for easy dinner ideas, a nutritious snack, or a hearty addition to your breakfast or brunch spread, this recipe fits the bill.

Ingredients

Scale

1.5 pounds baby potatoes, halved
1 pound carrots, peeled and sliced into 1–1.5 inch pieces
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the potatoes and carrots on the baking sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder (if using), paprika (if using), salt, and pepper.
Toss everything together until the vegetables are evenly coated.
Spread the vegetables out in a single layer, making sure they are not overcrowded.
Roast in the preheated oven for 30-40 minutes, flipping the vegetables halfway through to ensure even browning.
Remove from the oven and let cool slightly. Optionally, sprinkle with fresh herbs before serving.
Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes