Description
Roast Potatoes and Carrots bring golden, crispy comfort straight from your kitchen oven. Seasoned with herbs and a touch of olive oil, these veggies deliver simple, hearty goodness that makes dinner feel like home.
Ingredients
Scale
Primary Vegetables:
- 2 pounds potatoes
- 1 pound carrots
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Cooking Fat:
- 3 tablespoons olive oil
Instructions
- Fire up your oven to a sizzling 425°F, creating the perfect roasting environment for your vegetables.
- Drop your 2 pounds of chopped potatoes and 1 pound of sliced carrots into a spacious mixing bowl, preparing them for their flavor transformation.
- Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme across the surface.
- Tumble the vegetables around with your hands, ensuring every piece gets a luxurious coating of seasoning and oil.
- Spread your vegetable mixture onto a large baking sheet, arranging them in a single layer so each piece can crisp and caramelize beautifully.
- Slide the baking sheet into the preheated oven and roast for 35 minutes, using tongs to flip the vegetables halfway through cooking to guarantee even browning.
- Pull the golden, fragrant vegetables from the oven and transfer immediately to a serving dish, letting their irresistible aroma fill your kitchen.
Notes
- Use waxy potatoes like Yukon Gold for the best texture and golden color when roasting.
- Cut vegetables into similar-sized pieces to ensure even cooking and consistent doneness.
- Spread vegetables in a single layer with space between them so they roast instead of steam, creating crispy edges.
- Experiment with different herb combinations like rosemary or oregano to customize the flavor profile for your taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 231 kcal
- Sugar: 4 g
- Sodium: 575 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg