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, this roasted potatoes and carrots recipe is a healthy side dish the family will love.
Equipment
- Mixing bowl
- baking sheet
- Oven
Ingredients
Vegetables
- 1 pound small potatoes clean and dry
- 1 pound carrots peeled and cut into 1-inch thick slices
Seasoning & Fat
- 3 tablespoons 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 Italian seasoning
- salt to taste
- pepper to taste
- 1 tablespoon fresh parsley finely chopped for garnish
Instructions
Cooking 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
Serving: 100gCalories: 113kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 370mgPotassium: 453mgFiber: 3gSugar: 3gVitamin A: 9801IUVitamin C: 18mgCalcium: 52mgIron: 1mg
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