Description
A delightful medley of crispy baby potatoes and sweet roasted carrots, perfect as a side dish or main vegetarian meal.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 1 pound carrots, peeled and sliced
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon fresh thyme (or 0.5 teaspoon dried thyme)
- 1 teaspoon garlic powder (optional)
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly coat it with olive oil.
- Place the halved baby potatoes and sliced carrots onto the baking sheet. Spread them out evenly.
- Drizzle the vegetables with olive oil, then sprinkle rosemary, thyme, garlic powder, paprika, salt, and pepper.
- Toss the potatoes and carrots thoroughly to ensure they are evenly coated.
- Roast for 30-40 minutes, flipping halfway through until golden brown and crispy.
- Let cool slightly and serve hot, garnished with fresh herbs if desired.
Notes
For a twist, substitute sweet potatoes or add other root vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg