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Roasted potatoes and carrots with herbs on a platter

Roasted Potatoes & Carrots

Potatoes and carrots tossed with olive oil, rosemary and thyme and roasted at high heat until golden and tender.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium potatoes about 1½ pounds, cut into 1-inch cubes
  • 3 large carrots cut into ½-inch slices
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Method
 

  1. Preheat the oven to 425°F.
  2. On a large rimmed sheet pan, toss the potatoes and carrots with the olive oil, salt, pepper, rosemary and thyme.
  3. Spread the vegetables in a single layer.
  4. Roast for 30–35 minutes, turning halfway through, until the potatoes are golden and both vegetables are tender when pierced with a fork.
  5. Taste, add more salt if needed and serve.

Notes

  • Add 2 cloves of minced garlic during the last 10 minutes.
  • Toss with chopped fresh parsley before serving.
  • Parsnips can replace the carrots for a sweeter flavor.