Oven Roasted Potatoes and Carrots with Herbs
User Reviews
5
Oven Roasted Potatoes and Carrots with Herbs
Description
Oven Roasted Potatoes and Carrots with Herbs brings together tender potatoes and softly roasted carrots, seasoned with thyme and rosemary to add an aromatic depth. Coated in olive oil and baked at a high temperature, the vegetables develop a slight crispness on the outside while remaining soft inside. The addition of melted butter after roasting enhances the overall richness, while parsley adds a bright, fresh finish.
The simple seasoning and straightforward roasting method highlight the natural sweetness of the carrots and the hearty texture of the mini potatoes. Tossing the vegetables to coat them evenly ensures a harmonious balance of flavors in every bite.
This side dish pairs well with roasted meats or can be a comforting vegetarian option. It fits well in everyday meals, offering both hearty texture and herbal notes that complement various main courses.
You can customize the herbs used by substituting thyme and rosemary with any preferred dried or fresh herbs without altering the cooking method. This adaptability lets you tailor the flavor easily according to what's available or your taste preferences.
Ingredients
- 1 ½ pounds potato mini
- ¾ pound carrot
- 1/3 cup olive oil
- 1 teaspoon thyme 1 tablespoon fresh, dried
- 1 teaspoon rosemary 1 tablespoon fresh, dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup parsley fresh chopped
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the largest mini potatoes in half. Leave the smallest potatoes whole. Peel and slice the carrots into ½ inch rounds. Place both the potatoes and carrots on the baking sheet.
- Drizzle the olive oil over the top. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Toss well to coat. Then spread the vegetables out in a single layer. (You can also mix the oil and seasoning in a separate bowl and pour over the top.)
- Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.
Notes
- Use fresh or dried herbs; swap thyme and rosemary with other favorites as desired.
- Cut larger mini potatoes in half and leave smaller ones whole for even roasting.
- Toss vegetables thoroughly with oil and seasonings to ensure even coating before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 165kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 462mg | 19% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9799IU | 196% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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