Description
This vibrant Roasted Potatoes and Carrots with Fresh Herbs recipe features golden, crispy potatoes and tender carrots infused with fragrant rosemary, thyme, and garlic. Perfectly roasted in the oven with olive oil and a hint of lemon zest for brightness, this dish makes a delicious and healthy side that pairs well with any meal.
Ingredients
Scale
Vegetables
- 1 lb (450g) baby potatoes or Yukon Gold potatoes, cut into 1-inch chunks
- 4 large carrots, peeled and cut into 1-inch pieces
Seasonings & Herbs
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 3–4 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tsp lemon zest (optional, for a fresh zing)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prep the Veggies: Cut the potatoes into 1-inch chunks and the carrots into 1-inch pieces, aiming for uniform size to ensure even roasting.
- Season the Veggies: In a large bowl, toss the cut potatoes and carrots with olive oil, rosemary, thyme, minced garlic, salt, and pepper until everything is evenly coated. Add lemon zest if you want a fresh, zesty flavor.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow for proper roasting. Roast in the oven for 30–35 minutes, tossing once halfway through, until potatoes are golden and crispy and carrots are tender.
- Garnish & Serve: Remove from the oven and sprinkle with chopped fresh parsley. Serve immediately for a warm, flavorful side dish.
Notes
- For extra crispy potatoes, parboil chunks for 5 minutes before roasting.
- Experiment with other herbs like oregano, sage, or tarragon for varied flavors.
- Add chili flakes during seasoning for a spicy kick.
- Drizzle honey or maple syrup in the last 10 minutes of roasting for a subtle sweetness.
- Incorporate other root vegetables like parsnips, beets, or sweet potatoes for variety.
- Drizzle balsamic vinegar or glaze before serving for a tangy finish.
