Description
Roasted carrots and potatoes are a delightful and colorful side dish that will elevate any meal with their crispy edges and tender centers.
Ingredients
Scale
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold or red potatoes, chopped into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the carrots and potatoes. Drizzle with olive oil, then sprinkle garlic powder, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through until golden brown and tender.
Notes
- For added flavor, try mixing in sweet potatoes or parsnips.
- Fresh herbs can elevate the dish; consider adding parsley or cilantro.
- Store leftovers in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg