Roasted Potatoes and Carrots

These roasted potatoes and carrots are super simple and ready in just 30 minutes! Potatoes and carrots are tossed in a bit of oil and a sprinkling of fresh herbs, then roasted until golden brown and tender. Add this easy and delicious side dish to your holiday table!

Prep: 10

Cook: 30

Total: 40

Yield:6 servings

Equipment

Large bowl
baking sheet

Ingredients

1 pound baby potatoes halved
1 pound carrots peeled and cut into even-sized pieces
3 tablespoons olive oil
2-3 sprigs fresh thyme see Notes
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
Add all ingredients to a large bowl and toss to coat potatoes and carrots in seasoning.
Transfer veggies to baking sheet and bake for 30 minutes or until fork tender.

Notes

Fresh Thyme: If you don't have fresh thyme, use ½ teaspoon of dried thyme instead.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, out of 6. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Sam Guarnieri