Roasted Potatoes Carrots Herbs
Tender baby potatoes and sweet carrots roasted with fresh herbs and spices for a flavorful vegan and gluten-free side dish, perfect for any meal.
Equipment
- 1 baking sheet lined with parchment paper or lightly oiled
- 1 parchment paper optional, for lining the baking sheet
- 1 chef’s knife for halving and slicing vegetables
- 1 cutting board
- 1 mixing spoon for tossing vegetables with oil and seasonings
Ingredients
- 1.5 pounds baby potatoes halved
- 1 pound carrots peeled and sliced into 1 to 1.5 inch pieces
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder optional
- 0.5 teaspoon paprika optional
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper or lightly coating it with olive oil.
- Place the halved baby potatoes and sliced carrots on the baking sheet.
- Drizzle olive oil evenly over the vegetables.
- Sprinkle with chopped rosemary, thyme, garlic powder and paprika if using, then season with salt and black pepper.
- Toss the vegetables thoroughly to coat them evenly with oil and seasonings.
- Arrange the vegetables in a single layer with space between pieces for even roasting.
- Roast in the oven for 30 minutes, flipping halfway through to ensure even caramelization.
- Remove from the oven and allow to cool slightly.
- Optionally garnish with additional fresh herbs before serving warm.
Notes
- Use fresh herbs for the best flavor or dried if unavailable.
- Adjust seasoning to taste before roasting.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.