Roasted Baby Potatoes and Carrots
Simple yet flavorful roasted baby potatoes and carrots, caramelized with herbs for a comforting vegetable side dish.
Ingredients
Vegetables
- 1.5 pounds baby potatoes, halved Small Yukon Golds or red potatoes work best.
- 1 pound carrots, peeled and cut into 1–1.5 inch pieces
Seasonings and Oil
- 3 tablespoons olive oil Can be substituted with avocado oil.
- 2 teaspoons fresh rosemary, finely chopped Or 1 teaspoon dried rosemary.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- 1 teaspoon garlic powder Optional; adds depth.
- 1/2 teaspoon paprika Optional; for color and mild smokiness.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Place halved potatoes and carrot pieces on the prepared sheet. Drizzle with olive oil.
- Sprinkle rosemary, thyme, garlic powder (if using), paprika (if using), and season generously with salt and black pepper.
- Toss the vegetables thoroughly so oil and seasonings coat everything evenly.
- Spread the vegetables in a single layer, leaving space between pieces.
Cooking
- Roast for 30–40 minutes, flipping once halfway through. Look for golden-brown edges and fork-tender centers.
- Remove from the oven and let rest for a few minutes. Taste and adjust seasoning before serving.
Notes
For best texture, reheat roasted vegetables in a 400°F oven for 8–12 minutes. Store in the refrigerator for 3–4 days or freeze for up to 3 months. Ensure cooked vegetables are not left at room temperature for more than 2 hours.