Description
These oven-roasted potatoes and carrots are seasoned in a delicious herb butter and then roasted until tender and golden. They make a wonderfully filling side dish that goes great with chicken, pork, or fish.
Ingredients
Scale
- 1 pound baby potatoes – cut into 1-inch pieces (leave whole for smaller potatoes)
- 1 pound whole carrots – peeled and cut into 1-inch pieces
- 1/4 cup butter
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 3 cloves of garlic – sliced or chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Set aside.
- Prep the carrots and potatoes. Start by peeling the carrots and slicing them into 1-inch thick pieces. I cut them on a slight angle for presentation. Then cut the baby potatoes in half. No need to cut the smaller potatoes. You really want everything to be even in size. Add the prepped veggies to a large mixing bowl.
- Make the herb and garlic butter. Heat a pan with the butter on the stove to medium-low heat. Once most of the butter is melted, add in the garlic rosemary, and thyme along with a sprinkle of salt and pepper. Let the butter melt and slightly bubble as the garlic and herbs infuse it with their incredible flavors. Remove the whole herbs and garlic cloves from the pot.
- Season the potatoes and carrots and roast. Pour the herb butter over the carrots and potatoes and toss to coat everything in the butter sauce. Pour the veggies onto a parchment-lined baking sheet and roast at 425 degrees F for 25-30 minutes, until the veggies are nice and golden brown. For even more flavor, you can add a few sprigs of rosemary and thyme to the veggies as they roast.
- Serve. Remove, let cool, and serve.
Notes
- I like to use baby potatoes for this recipe since they are easier to work with. are smaller in size, require no peeling and you really only need to cut them once or not at all for smaller potatoes. Plus I feel like they just have more flavor than larger potatoes do.
- Use large carrots and peel and cut them rather than using baby carrots. Larger carrots just have more of a sweeter flavor when roasted and are so bright in color. If you want to take a shortcut in this recipe then by all means use bagged baby carrots but you will lose a little bit of flavor since they contain more water.
- Fresh herbs are pretty essential when making this side dish since they are packed with flavor and really make the butter sauce shine in this recipe. I used fresh rosemary and thyme since I had some in my garden but you can also use basil and oregano.
- These oven-roasted potatoes and carrots store great and are perfect for meal prepping. To store this recipe, let them cool completely then store them in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Healthy Side Dishes
- Method: Oven
- Cuisine: American
