Herb Roasted Potatoes and Carrots
When it comes to easy and cozy side dishes, these herb roasted potatoes and carrots are one of my favorites to make again and again. Hearty chunks of potatoes and sweet carrots get baked to golden perfection, all coated in a delicious blend of aromatic herbs that are packed with fresh flavors.
Servings: 6 servings
Calories: 165kcal
Ingredients
- 1 ½ pounds mini potatoes
- ¾ pound carrots
- 1/3 cup olive oil
- 1 teaspoon dried thyme 1 tablespoon fresh
- 1 teaspoon dried rosemary 1 tablespoon fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup fresh chopped parsley
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the largest mini potatoes in half. Leave the smallest potatoes whole. Peel and slice the carrots into ½ inch rounds. Place both the potatoes and carrots on the baking sheet.
- Drizzle the olive oil over the top. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Toss well to coat. Then spread the vegetables out in a single layer. (You can also mix the oil and seasoning in a separate bowl and pour over the top.)
- Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.
Video
Notes
You can use fresh or dried herbs. Feel free to swap the thyme and rosemary with your favorite herbs.
Leftover roasted veggies are great to keep and use in lunch meal preps throughout the week. Stored in an airtight container they will keep well for up to 5 days.
Microwave leftovers for quick reheating, or toss back in the oven on a baking sheet for 10-15 minutes until hot.
Nutrition
Serving: 0.75cup | Calories: 165kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 462mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9799IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg