Description
A simple and comforting dish that brings sweet, browned vegetables to your weeknight table with minimal effort.
Ingredients
Vegetables
- 1.5 lbs Baby potatoes
- 1 lb Carrots
Spices and Seasonings
- 1 tsp Garlic powder
- 2 tsp Rosemary, fresh
- 1 tsp Thyme, fresh
- 1/2 tsp Paprika
- Salt and pepper to taste
Oils
- 3 tbsp Olive oil
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut the baby potatoes in half and chop the carrots into similar-sized pieces.
- In a large bowl, combine the potatoes, carrots, garlic powder, rosemary, thyme, paprika, salt, pepper, and olive oil. Toss until the vegetables are evenly coated.
- Spread the mixture in a single layer on a baking sheet.
Cooking
- Roast in the preheated oven for about 25-30 minutes, or until the potatoes and carrots are tender and golden brown, stirring halfway through.
- Serve warm.
Notes
Cool leftovers to room temperature before storing. Put them in an airtight container and refrigerate for up to 4 days. To reheat, use the oven at 400°F for about 8 to 10 minutes to regain crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American, Comfort Food