Roasted Potatoes and Carrots

A favorite, super easy, and fuss-free side dish! Crispy on the outside, tender on the inside, and infused with buttery herbs and spices. A healthy side dish the family will love.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 113kcal

Author Imma

Ingredients

1 pound (450g) small potatoes, clean and dry
1 pound (450g) carrots, peeled and cut into 1-inch thick slices
3 tablespoons (42g) butter, melted (or olive oil for dairy-free)
3 cloves garlic, minced
1 sprig rosemary, finely chopped
2 sprigs fresh thyme, finely chopped
2 teaspoons (4g) Italian seasoning
salt and pepper to taste
1 tablespoon (4g) fresh parsley, finely chopped for garnish

Instructions

Preheat oven to 400℉ (205℃).
In a large mixing bowl, toss the potatoes and carrots in the melted butter until evenly coated.
Add the garlic, rosemary, thyme, Italian seasoning, salt, and pepper, and mix well.
Transfer to the baking sheet and bake for 30-40 minutes until tender and crispy.
Sprinkle with parsley and serve hot.

Notes

A bag of pre-cut or baby carrots is a time-saver.
Rainbow-colored carrots and a drizzle of honey make it kid-friendly.
You can use your favorite spices, a pinch of cayenne for a little kick, or grated Parmesan cheese for flavor variations.
Arrange the vegetables in a single layer without overlapping for even roasting.
For easier cleaning and to prevent sticking, line the baking sheet with parchment paper.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition