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Roasted Potatoes and Carrots

Roasted Potatoes and Carrots

These roasted potatoes and carrots are coated in butter, garlic and herbs, then cooked until golden brown and tender. A delicious side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 187 kcal

Equipment

  • sheet pan

Ingredients
  

  • 3 tablespoons olive oil
  • 2 tablespoons butter melted
  • 1 tablespoon garlic minced
  • 1.5 teaspoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 pound whole carrots peeled and cut into 1 inch thick slices
  • 1 pound small potatoes halved
  • 2 tablespoons fresh parsley chopped
  • 1 spray cooking spray

Instructions
 

  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine.
  • Add the carrots and potatoes to the bowl and toss to coat.
  • Pour the vegetables onto the sheet pan and spread into a single layer.
  • Cook for 30-40 minutes or until potatoes and carrots are tender.
  • Sprinkle with parsley, then serve immediately.

Notes

An easy and economical dish that pairs well with chicken, beef, and seafood.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 3gCholesterol: 10mgSodium: 673mgPotassium: 568mgFiber: 4gSugar: 4gVitamin A: 12858IUVitamin C: 22mgCalcium: 38mgIron: 1mg
Keyword butter, garlic, herbs, Roasted Potatoes and Carrots, Side Dish, vegetables
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