Description
Crispy, caramelized roasted potatoes and carrots—perfect as a nutritious side for any meal.
Ingredients
Scale
- 1.5 lb (700 g) small potatoes, cut into 1–1.5-inch pieces
- 1 lb (450 g) carrots, cut into sticks or thick rounds
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 garlic cloves, smashed
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the potatoes and carrots into uniform sizes for even cooking.
- Toss the vegetables with olive oil, salt, pepper, thyme, and garlic until well coated.
- Spread in a single layer on a rimmed baking sheet.
- Roast for 35–45 minutes, flipping once halfway through, until golden brown and tender.
Notes
For extra-crispy potatoes, parboil for 4–6 minutes before roasting. Overcrowding the pan should be avoided to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg