Description

Easy Roasted Potatoes and Carrots are a delightful side dish that combines crispy, golden potatoes with tender, sweet carrots, all infused with aromatic herbs. This simple recipe is quick to prepare and adds vibrant flavor and color to any meal, making it an instant favorite for family dinners or special gatherings. Serve them alongside your favorite protein or enjoy them on their own for a nutritious vegetarian treat.

Ingredients

Scale

1 lb Yukon Gold potatoes, cut into 1-inch chunks
1 lb medium carrots, sliced into 1-inch pieces
3 tbsp extra virgin olive oil
2 tsp garlic powder
1 tsp dried thyme
1 tsp salt
½ tsp black pepper

Instructions

Preheat the oven to 425°F (220°C).
Wash, peel, and chop the potatoes and carrots into uniform pieces.
In a large bowl, combine the vegetables with olive oil, garlic powder, thyme, salt, and pepper. Toss until well coated.
Spread the seasoned veggies in a single layer on a lined baking sheet.
Roast for 30-35 minutes until golden brown and fork-tender, stirring halfway through.
Transfer to a serving platter and garnish with fresh herbs if desired.

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 4g
Sodium: 400mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Substitute other root vegetables like parsnips or sweet potatoes for added variety. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F until warmed through.