Roasted Potatoes and Carrots with Herbs Recipe

Introduction

These roasted potatoes and carrots are a simple, flavorful side dish perfect for any meal. Tossed with aromatic herbs and roasted to golden perfection, they bring a comforting touch to your table.

Ingredients

• 1.5 pounds baby potatoes, halved
• 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
• 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

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with olive oil.
2. Step 2: Arrange the halved baby potatoes and sliced carrots on the prepared baking sheet. Drizzle with olive oil.
3. Step 3: Sprinkle the rosemary, thyme, garlic powder, paprika, salt, and black pepper over the vegetables.
4. Step 4: Toss the potatoes and carrots thoroughly to coat them evenly with the oil and seasonings.
5. Step 5: Spread the vegetables in a single layer on the baking sheet, leaving space for even roasting.
6. Step 6: Roast in the preheated oven for 30 to 40 minutes, flipping the vegetables halfway through to ensure even caramelization.
7. Step 7: Remove from the oven and let cool slightly. Garnish with extra fresh herbs if desired and serve warm.

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a sweeter flavor.
• Adding a squeeze of lemon juice before serving brightens the dish.
• For extra crispiness, roast at the higher end of the temperature range and avoid overcrowding the pan.
• Fresh herbs provide the best aroma but dried herbs work well when fresh are unavailable.
• Add chopped onions or garlic cloves for more depth of flavor.

Storage

Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10-15 minutes or until heated through to retain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use fingerling potatoes, red potatoes, or Yukon gold potatoes. Just adjust roasting time slightly based on potato size.

How do I know when the vegetables are done?

The vegetables are ready when they are tender inside and caramelized on the outside. You can test doneness by piercing a piece with a fork; it should slide in easily.

Roasted Potatoes and Carrots with Herbs Recipe

---

★★★★★

4.8 from 63 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This recipe for Roasted Potatoes and Carrots with Herbs is a perfect side dish combining tender baby potatoes and sweet carrots, seasoned with fragrant rosemary, thyme, garlic, and paprika, then roasted to golden perfection in the oven. Easy to prepare and full of comforting flavors, it’s an ideal accompaniment to many meals.

---

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 pounds baby potatoes, halved
• 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces

Seasonings

• 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

1. Prepare Baking Sheet and Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with olive oil to prevent sticking and help vegetables roast evenly.
2. Season Vegetables: Place the halved baby potatoes and sliced carrots on the prepared baking sheet. Drizzle them with olive oil, then sprinkle with chopped rosemary, thyme, garlic powder if using, paprika if desired, and season generously with salt and black pepper.
3. Combine Ingredients: Toss the potatoes and carrots thoroughly on the baking sheet ensuring that the olive oil and seasonings coat all the pieces evenly for optimal flavor.
4. Arrange for Roasting: Spread the vegetables out in a single layer on the baking sheet, making sure there’s enough space between pieces for even roasting and caramelization.
5. Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 30 to 40 minutes. Flip or stir the vegetables halfway through cooking to ensure they brown evenly and develop a crispy exterior.
6. Finish and Serve: Remove the roasted vegetables from the oven and allow them to cool slightly. Optionally garnish with extra fresh herbs before serving hot alongside your favorite main courses.

Notes

• You can customize the herbs based on your preference; rosemary and thyme work wonderfully, but parsley or oregano can also be good alternatives.
• For deeper caramelization, make sure the vegetables are spread out and not overcrowded on the baking sheet.
• Adjust the roasting time depending on the size of your vegetable pieces to avoid under- or over-cooking.
• Adding garlic powder and paprika is optional but enhances the flavor profile with a subtle kick.
• This dish pairs excellently with roasted meats, grilled fish, or as part of a vegetarian meal.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted potatoes, roasted carrots, herb roasted vegetables, easy side dish, roasted root vegetables, healthy side dish, oven roasted vegetables