Roasted Potatoes and Carrots with Herbs
Easy oven-roasted potatoes and carrots with fresh herbs, perfect for a weeknight dinner or holiday side dish. A flavorful and simple veggie combo ready in 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting / Oven-Baked
- Cuisine: American / Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
1.5 pounds baby potatoes, halved
1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 teaspoon fresh thyme (or 0.5 teaspoon dried thyme)
1 teaspoon garlic powder (optional)
0.5 teaspoon paprika (optional)
Salt and black pepper to taste
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Spread the halved potatoes and sliced carrots on the prepared sheet.
Drizzle with olive oil, sprinkle with rosemary, thyme, garlic powder (if using), paprika (if using), salt, and black pepper.
Toss the vegetables well to coat evenly.
Arrange in a single layer, giving the veggies enough space for roasting.
Roast for 30–40 minutes, flipping once halfway through, until vegetables are golden and tender.
Remove from oven, let cool slightly, garnish with fresh herbs if desired, and serve hot.
Notes
For extra crispiness, make sure vegetables are not overcrowded on the baking sheet.
Feel free to swap in other root vegetables like parsnips or sweet potatoes.
Great as a side for roasted chicken, turkey, or plant-based mains.
