The Forked SpoonRoasted Potatoes and Carrots Recipe
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Ingredients
Serves 5- 1 pound carrots (peeled and sliced into 2-inch pieces, see notes)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ cup olive oil
- 1½ pounds baby potatoes (halved)
- 3 cloves garlic (minced, see notes)
- 1 teaspoon Ground black pepper
- 1 teaspoon salt
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Steps
- Step 1
Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Step 2
Transfer all of the ingredients to the prepared baking sheet or baking pan. Gently toss everything together until completely combined.
- Step 3
Spread the vegetables in a single layer (use two baking sheets if necessary).
- Step 4
Bake for 20 minutes, then gently toss the veggies and continue to bake for an additional 15-20 minutes or until the potatoes are crispy on the outside and both the carrots and potatoes are fork-tender throughout (see notes).
- Step 5
Garnish with fresh thyme, if desired.
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Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
Source: The Forked Spoon
