Description
Roasted Potatoes and Carrots bring together the best of rustic comfort and simple elegance. With golden, crispy potatoes and tender, caramelized carrots infused with rosemary and herbs, this side dish offers deep flavor and satisfying texture. It’s easy to make, nourishing, and pairs well with just about any main course, making it a kitchen staple for busy nights or festive meals.
Ingredients
1 lb baby potatoes, halved
1 lb carrots, peeled and cut into chunks
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and black pepper, to taste
2 sprigs fresh rosemary (optional)
Optional: 1 tbsp balsamic vinegar or lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut baby potatoes in half; peel and chunk the carrots.
- Toss the vegetables with olive oil, garlic powder, onion powder, thyme, salt, pepper, and rosemary.
- Spread them out on a lined or greased baking sheet in a single layer.
- Roast for 35 to 40 minutes, stirring halfway through.
- Optional: Drizzle with balsamic vinegar or lemon juice before serving.
- Serve warm and enjoy as a side dish.
- Cook Time: 35-40 minutes
- Category: Side Dish