Roasted Potatoes and Carrots is a classic, easy-to-make side dish that brings out the natural sweetness and flavor of these root vegetables. Tossed with olive oil, butter, garlic, and herbs, this dish is perfect for complementing a variety of main courses. The addition of dried thyme and fresh parsley gives a hint of earthiness, while the crispy, caramelized edges of the vegetables add delightful texture. Whether you’re serving it alongside roasted meats or enjoying it on its own, this is a versatile, crowd-pleasing side.
Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 pound whole carrots, peeled and cut into 1-inch thick slices
- 1 pound small potatoes, halved
- 2 tablespoons fresh parsley, chopped
- Cooking spray
Instructions:
- Prepare the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray.
- Prepare the Vegetables: Peel the carrots and cut them into 1-inch thick slices. Halve the small potatoes. Place both the carrots and potatoes in a large bowl.
- Make the Seasoning Mixture: In a small bowl, combine the olive oil, melted butter, minced garlic, salt, pepper, and dried thyme. Whisk together until well mixed.
- Coat the Vegetables: Pour the olive oil and butter mixture over the carrots and potatoes.
- Roast the Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden and crispy, and the carrots are tender.
- Finish with Fresh Parsley: Once the vegetables are roasted, remove them from the oven and sprinkle with chopped fresh parsley. Give everything a gentle toss to distribute the parsley evenly.
- Serve: Transfer the roasted potatoes and carrots to a serving dish and serve hot. Enjoy this flavorful and comforting side dish alongside your favorite meals.
Conclusion:
This Roasted Potatoes and Carrots recipe is a simple yet delicious side dish that can be whipped up with minimal effort. The combination of olive oil, butter, and garlic, along with herbs like thyme and parsley, adds layers of flavor to the naturally sweet root vegetables. Perfect for any dinner, whether it’s a casual family meal or a festive gathering, this recipe is sure to become a staple in your kitchen.
Roasted Potatoes and Carrots: A Simple and Flavorful Side Dish
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 pound whole carrots peeled and cut into 1-inch thick slices
- 1 pound small potatoes halved
- 2 tablespoons fresh parsley chopped
- Cooking spray
Instructions
- Prepare the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray.
- Prepare the Vegetables: Peel the carrots and cut them into 1-inch thick slices. Halve the small potatoes. Place both the carrots and potatoes in a large bowl.
- Make the Seasoning Mixture: In a small bowl, combine the olive oil, melted butter, minced garlic, salt, pepper, and dried thyme. Whisk together until well mixed.
- Coat the Vegetables: Pour the olive oil and butter mixture over the carrots and potatoes.
- Roast the Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden and crispy, and the carrots are tender.
- Finish with Fresh Parsley: Once the vegetables are roasted, remove them from the oven and sprinkle with chopped fresh parsley. Give everything a gentle toss to distribute the parsley evenly.
- Serve: Transfer the roasted potatoes and carrots to a serving dish and serve hot. Enjoy this flavorful and comforting side dish alongside your favorite meals.