Description
Roasted potatoes and carrots are the ultimate side dish, combining crispy, golden-brown potatoes with sweet, vibrant carrots. Tossed in extra virgin olive oil and seasoned with garlic powder and dried thyme, this simple yet flavorful recipe brings warmth and comfort to any meal. Perfect for family dinners or special gatherings, these roasted veggies are sure to impress everyone at the table.
Ingredients
Scale
- 2 cups Yukon Gold potatoes, diced
- 2 cups baby carrots, halved
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes and carrots thoroughly. Peel the potatoes if desired.
- In a large bowl, toss the vegetables with olive oil until well-coated. Add garlic powder, thyme, salt, and pepper; mix until evenly seasoned.
- Spread the veggies in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider tossing in minced garlic or swapping carrots for parsnips. Garnish with fresh herbs like parsley or chives after roasting for a fresh finish.