Description
A delicious and aromatic dish featuring roasted potatoes and carrots, seasoned with fresh herbs.
Ingredients
Scale
- 2 cups of potatoes, diced
- 2 cups of carrots, sliced
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 teaspoons of dried rosemary
- 2 teaspoons of dried thyme
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes and sliced carrots.
- Drizzle with olive oil and sprinkle with salt, pepper, rosemary, and thyme.
- Toss until the vegetables are evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
- Remove from the oven and serve hot.
Notes
- For extra flavor, add minced garlic before roasting.
- Feel free to substitute other root vegetables like parsnips or sweet potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Potatoes, Carrots, Herbs, Side Dish, Vegetarian