Description
This simple recipe for roasted potatoes and carrots, tossed in a flavorful garlic herb butter, makes a delicious and easy side dish perfect for any meal, from weeknights to holidays. They come out crispy on the outside and tender on the inside.
Ingredients
Scale
- 1.5 lb Creamer potatoes
- 4 large carrots, peeled and sliced
- 1/3 cup unsalted butter, melted
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- fresh parsley for garnishing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the Creamer potatoes and place them in a large bowl with the sliced carrots.
- In a small bowl, whisk together the melted butter, minced garlic, dried parsley, salt, dried thyme, and black pepper.
- Pour the garlic butter mixture over the potatoes and carrots. Toss well to coat all the vegetables evenly.
- Spread the coated vegetables in a single layer on the prepared baking sheet.
- Bake for 35-45 minutes, or until the vegetables are tender and golden brown.
- Garnish with fresh parsley and serve hot.
Notes
- Cut potatoes and carrots into similar sizes for even cooking.
- For a cheesy flavor, sprinkle with Parmesan cheese before baking.
- Leftovers can be stored in the refrigerator for up to 5 days and reheated in the oven to regain crispiness.
- Feel free to add other root vegetables like parsnips or sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal