Herb Roasted Potatoes Carrots (Printable Version)
Golden potatoes and tender carrots roasted with fresh herbs for an irresistible, easy side dish.
# What You Need:
→ Vegetables
01 - 1 lb baby potatoes, halved
02 - 14 oz carrots, peeled and cut into ¾-inch pieces
→ Herbs & Aromatics
03 - 2 tbsp fresh parsley, chopped (plus more for garnish)
04 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
06 - 3 cloves garlic, minced
→ Seasonings
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
→ Oils
09 - 3 tbsp olive oil
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine halved potatoes, sliced carrots, olive oil, rosemary, thyme, minced garlic, salt, and black pepper. Toss thoroughly to coat evenly.
03 - Spread the vegetable mixture in a single layer on the prepared baking sheet.
04 - Roast in the preheated oven for 35 minutes, stirring once halfway through until the potatoes and carrots are golden and tender.
05 - Remove from oven, sprinkle with fresh parsley, and toss gently to combine.
06 - Serve immediately, garnished with additional parsley if desired.
# Expert Advice:
01 -
- The simplicity of tossing fresh herbs with everyday vegetables creates a flavor that feels like a warm hug.
- It’s so easy to prep yet impresses guests with its golden roasted perfection every time.
02 -
- Using parchment paper not only prevents sticking but also helps the vegetables roast evenly without burning.
- Tossing the vegetables halfway through roasting keeps them cooking uniformly and brings out the richest caramelized flavor.
03 -
- Don’t crowd your baking sheet to ensure each piece roasts perfectly instead of steaming.
- The secret to that irresistible crust is a high oven temperature combined with olive oil coating every vegetable surface.