Delicious Roasted Potatoes and Carrots with Fresh Herbs
This delightful medley of roasted potatoes and carrots is enhanced by fresh herbs, creating a comforting side dish that’s easy to prepare. The caramelization during roasting brings out the natural sweetness of the vegetables, making it a perfect addition to any meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- Yukon Gold or Russet potatoes
- Fresh carrots or baby carrots
- Fresh rosemary
- Fresh thyme
- Fresh parsley
- Olive oil
- Fresh garlic cloves
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel the potatoes and carrots. Cut the potatoes into bite-sized chunks and slice the carrots into similar-sized pieces.
- In a large bowl, combine the potatoes and carrots. Drizzle with olive oil, then add minced garlic, chopped fresh herbs, salt, and pepper. Toss everything together until the vegetables are well-coated.
- Line a baking sheet with parchment paper. Spread the seasoned potatoes and carrots evenly on the sheet, ensuring they’re not crowded.
- Place the baking sheet in the preheated oven. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Once roasted, remove the vegetables from the oven. Give them a final sprinkle of fresh herbs and adjust the seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Cutting the vegetables into similar sizes ensures even cooking. You can experiment with different herbs or add other vegetables like bell peppers or zucchini for variation.