Roasted Potatoes and Carrots with Herbs
A delightful combination of roasted potatoes and carrots with herbs, simple to prepare and bursting with flavor.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 180 kcal
Vegetables
- 2 pounds baby potatoes Halved for even cooking.
- 1 pound carrots Peeled and cut into 1-inch pieces.
- 3 tablespoons olive oil For crisping the vegetables.
- 1 teaspoon garlic powder For flavor.
- 1 teaspoon dried thyme For flavor.
- 1 teaspoon dried rosemary For flavor.
- 1 teaspoon salt To enhance flavors.
- 0.5 teaspoon black pepper For mild heat.
- 1 bunch fresh parsley For garnish.
Preheat the oven to 425°F.
Wash and halve the baby potatoes. Peel and cut the carrots into 1-inch pieces.
In a large mixing bowl, combine the halved potatoes and carrot pieces. Drizzle olive oil over the vegetables and toss to coat. Add garlic powder, thyme, rosemary, salt, and black pepper, and toss again.
Spread the seasoned vegetables in a single layer on a lined baking sheet. Roast for 30-35 minutes, stirring halfway through.
Let cool for a few minutes and garnish with fresh chopped parsley before serving.
Calories: 180kcalProtein: 3gSodium: 300mg
Keyword herbs, roasted, vegetables