Herb Roasted Potatoes Carrots (Print version)
Tender and crisp herb roasted potatoes and carrots tossed with garlic and fresh herbs for a flavorful side.
# What you'll need:
→ Vegetables
01 - 1 lb baby potatoes, halved or quartered
02 - 10 oz carrots, peeled and sliced into 1/2-inch pieces
→ Seasonings & Herbs
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 tbsp fresh parsley, chopped (for garnish)
# How to make it:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the potatoes and carrots with olive oil, garlic, thyme, rosemary, oregano, salt, and black pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the potatoes and carrots are golden and tender.
05 - Remove from the oven, transfer to a serving dish, and sprinkle with fresh parsley before serving.
# Expert suggestions:
01 -
- This recipe feels like a delicious little secret that elevates simple vegetables into a dish worth savoring with friends.
- The ease and speed make it a dependable favorite when I want a comforting side without the fuss.
02 -
- Don’t skip the stir halfway through roasting – it’s the step that makes sure every side gets that beautiful caramelized flavor.
- Using dried herbs lets their aroma concentrate and transform in the dry heat, unlike fresh herbs which can wilt too quickly.
03 -
- Roasting at a high temperature ensures the edges crisp up beautifully while the insides stay tender and moist.
- Letting the vegetables dry a bit after washing keeps them from steaming and helps them roast instead.