Ah, the humble potato and carrot—staples that somehow never lose their charm. Every time these veggies hit the roasting pan, it’s like a little symphony of flavors, with garlic and herbs playing the lead. I swear, if comfort food had a scent, this would be it—warm, rustic, and just a tad reminiscent of Sunday dinners at grandma’s. Who knew simplicity could taste so grand?
Steps
- Preheat your oven to 400 degrees F and lightly grease a baking sheet with cooking spray.
- Peel the carrots and slice them into thick rounds, and cut baby potatoes in half.
- In a large bowl, mix together olive oil, melted butter, minced garlic, salt, pepper, and dried thyme.
- Add the sliced carrots and halved potatoes to the bowl and toss until the vegetables are evenly coated with the mixture.
- Spread the coated vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 30-40 minutes, or until the carrots and potatoes are tender and have a golden-brown color.
- Once cooked, sprinkle fresh chopped parsley over the top before serving.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound whole carrots, peeled and sliced into 1-inch pieces
- 1 pound small potatoes, cut in half
- 2 tablespoons fresh parsley, chopped
- Cooking spray
Nutritional Values
Calories: 748kcal | Carbohydrates: 84g | Protein: 8g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 2692mg | Potassium: 2272mg | Fiber: 16g | Sugar: 16g | Vitamin A: 51432IU | Vitamin C: 88mg | Calcium: 152mg | Iron: 4mg
FAQ
- What is the best type of potato to use for roasting?
- Baby potatoes are recommended for this recipe because they offer excellent flavor and their skins become crispy when roasted. You can choose between baby red potatoes or Yukon Gold varieties. If baby potatoes aren’t available, larger potatoes can be used if they’re cut into 1 1/2-inch pieces.
- Can I customize the roasted potatoes and carrots with other ingredients?
- Absolutely! You can add other vegetables like asparagus, broccoli, red onions, cauliflower, or green beans. For more delicate vegetables, add them halfway through roasting. You might also consider sprinkling parmesan or feta cheese on top, or adding protein such as chicken thighs. For added flavor, use ingredients like smoked paprika, lemon juice, or sun-dried tomatoes.
- How can I ensure my roasted potatoes and carrots come out perfect?
- For the best flavor, use whole carrots cut into slices, though pre-cut baby carrots will also work. Experiment with herbs such as thyme, rosemary, or oregano to suit your taste. The dish stays fresh in the fridge for up to four days, making it ideal for meal prep.
- How do you prepare roasted potatoes and carrots?
- Peel and slice whole carrots and halve baby potatoes. Mix olive oil, melted butter, herbs, and spices in a bowl. Toss the vegetables in this mixture, then spread them on a sheet pan and roast until tender and browned. Finish with fresh parsley before serving.
- How long can roasted potatoes and carrots be stored?
- These roasted vegetables can be kept in the refrigerator for up to four days, making them perfect for preparing ahead of time.
Tips
- Opt for whole carrots sliced into thick pieces for the best flavor, but if you’re short on time, pre-sliced or baby carrots can be a convenient alternative.
- Feel free to experiment with different herbs to suit your taste. While dried thyme and fresh parsley are recommended, other herbs like rosemary, basil, or oregano can also enhance the flavor.
- For a colorful and visually appealing dish, consider using rainbow carrots. This can make the dish look more appealing, especially for special occasions.
- If you wish to add more variety or make it a complete meal, mix in additional vegetables like asparagus or broccoli, or add proteins like chicken thighs. Remember to adjust the cooking time accordingly to ensure everything is cooked perfectly.
Equipment
- Sheet Pan: Essential for roasting the vegetables in the oven.
- Large Mixing Bowl: Useful for combining and tossing the vegetables with the oil and seasoning.
- Vegetable Peeler: Handy for peeling the carrots.
- Chef’s Knife: Needed for cutting the carrots and potatoes into the required sizes.
- Whisk: Used for mixing the olive oil, butter, garlic, and herbs together.
- Cooking Spray: For coating the sheet pan to prevent sticking.
