Roasted Potatoes and Carrots: A Simple and Flavorful Side Dish
A classic roasted side dish of potatoes andcarrots, tossed in a savory olive oil, butter, and garlic seasoning. Crispy onthe outside and tender on the inside, this dish is finished with fresh parsleyfor a vibrant touch.
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.
Nutrition
Calories: 300kcal
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