These Roasted carrots and potatoes makes a great side dish for any meal. They are easy and fast to make. Roasted to perfection with garlic, thyme and rosemary that goes so well with the roasted veggies.
- 1 ½ pound carrots, peeled and cut in 1 ½ inch slices
- 2 pounds (900g) russet potatoes, peeled and cut into 1 inch chunks.
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon course ground pepper
- chopped parsley for serving (optional)
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Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Cut the potatoes into large chunks, about 1 inch. Cut the carrots into about 1 ½ inch slices.
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Place the vegetables on the prepared baking sheet and toss them well with the oil and butter. Sprinkle over the spices, stir well until evenly coated and spread out in a single layer.
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Bake the potatoes and carrots for 30-40 minutes, stir ones or twice while baking. Check to make sure they are fully cooked, they should be fork tender and golden brown and crisp on the outside.
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Season with more salt and pepper to taste, and top with some fresh parsley if desired. Serve immediately while hot.