Crispy Roasted Potatoes and Carrots for Weeknight Meals
A simple and healthy roasted potato and carrot side dish with garlic and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 1/2 pounds Yukon Gold potatoes, cut into bite-sized pieces
4 large carrots, sliced into 1/2-inch pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Chop and pat dry potatoes and carrots.
- Toss with olive oil, garlic, salt, pepper, and herbs.
- Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through.
- Check for tenderness and caramelization.
- Sprinkle with parsley and serve warm.
Notes
Cut vegetables evenly and avoid overcrowding for even roasting.