Description
Golden, crispy potatoes and carrots tossed in aromatic herbs and olive oil for a flavorful, comforting side dish. Perfect for weeknights or gourmet gatherings with a delightful crunch and vibrant taste.
Ingredients
2 pounds baby potatoes, halved
1 pound carrots, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, combine baby potatoes and carrots
In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper
Toss the vegetables in the herb mixture until evenly coated
Spread in a single layer on a large baking sheet lined with parchment paper for even crisping
Place in preheated oven and roast for 25-30 minutes, then flip the potatoes and carrots for even cooking
Continue roasting until golden brown and crispy, about 30-35 minutes total
Remove from oven when tender and caramelized and let cool slightly before serving
Notes
Yukon Gold or red potatoes work best for crispiness
For an extra savory twist, sprinkle with non-pork vegetable broth reduction or a touch of nutritional yeast before serving
Store in an airtight container at room temperature for up to 2 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American / European