Roasted Potatoes and Carrots
A simple, hearty side dish of golden roasted potatoes and sweet carrots, tossed with olive oil and herbs. Perfect for a quick weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
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Ingredients
- 1.5 lb potatoes
- 1 lb carrots
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Scrub and cut the 1.5 lb potatoes and 1 lb carrots into 1-inch chunks.
- 2
In a large bowl, toss the vegetables with 3 tbsp olive oil, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper until evenly coated.
- 3
Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and golden brown, stirring once halfway through.
- 4
Serve hot, garnished with fresh herbs if desired.
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
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