Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
Coated in butter, garlic, and herbs, these Roasted Potatoes and Carrots are baked until golden brown and tender. A simple side dish that pairs perfectly well with just about anything!
If you love a cost-efficient, easy, and quick side dish that goes so well with chicken, beef, and seafood, this recipe is for you – packed with loads of flavour, nutritious, and pretty easy to throw together.
Carrots and potatoes are a staple at home so prepping this recipe is easy peasy. The ingredients are readily available, the prep time takes only fifteen minutes, and this is good for a family of six. All boxes checked! Plus, you can use any combination of herbs that you’d like. And for leftovers, store them in the fridge for up to four days! This is no doubt a recipe to keep. A must, especially if you love simple, delicious, yet no-fuss meals for busy weeknights.
3 tbsp olive oil
2 tbsp butter melted
1 tbsp garlic minced
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 lb whole carrots peeled and cut into 1” thick slices
1 lb small potatoes halved
2 tbsp fresh parsley chopped
How to make Roasted Potatoes and Carrots
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With cooking spray, grease a sheet pan.
Step 3: In a large bowl, whisk the olive oil, butter, garlic, salt, pepper, and thyme.
Step 4: To the bowl, add in the carrots and potatoes. Toss to coat.
Step 5: Onto the prepared sheet pan, pour the vegetables, spreading them into one layer.
Step 6: Place in the preheated oven and roast the potatoes and carrots for about 30 to 40 minutes until tender.
Step 7: When done, remove from the oven and sprinkle parsley on top. Enjoy immediately!
Calories: 187kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 673mg | Potassium: 568mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12858IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg