Are you tired of bland, mushy vegetable side dishes that leave everyone at the table underwhelmed? Get ready to transform your dinner game with these mouthwatering Oven Roasted Potatoes and Carrots with Herbs! This simple yet spectacular recipe turns ordinary vegetables into a crispy, golden masterpiece that will have your family and friends begging for seconds. With just a few ingredients and some culinary magic, you'll create a side dish so delicious, it might just steal the spotlight from the main course!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound potatoes, diced
- 1 pound carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the center for even cooking.
- Wash and scrub the potatoes thoroughly. Cut them into uniform 1-inch cubes to ensure even roasting. Peel the carrots and slice them diagonally into approximately 1/2-inch thick pieces.
- In a large mixing bowl, combine the diced potatoes and sliced carrots. Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
- Sprinkle the dried thyme, rosemary, salt, and black pepper over the vegetables. Use clean hands or a large spoon to toss and mix, making sure the herbs and seasonings are distributed evenly.
- Line a large rimmed baking sheet with parchment paper or lightly grease it with additional olive oil to prevent sticking.
- Spread the seasoned vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize properly.
- Place the baking sheet in the preheated oven and roast for 40-45 minutes, stirring or flipping the vegetables halfway through cooking to ensure even browning.
- The vegetables are done when they are golden brown, crispy on the edges, and can be easily pierced with a fork. The potatoes should be tender inside and crispy outside.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with fresh herbs like chopped parsley if desired.
Tips
- Cut vegetables uniformly to ensure even cooking and consistent texture.
- Don't overcrowd the baking sheet - give your vegetables breathing room to caramelize properly.
- Use parchment paper or lightly grease the baking sheet to prevent sticking and ease cleanup.
- Stir or flip vegetables halfway through cooking to promote even browning.
- For extra crispiness, pat vegetables dry before seasoning to remove excess moisture.
- Experiment with different herb combinations like oregano, sage, or fresh thyme for variety.
- Let the vegetables rest for a few minutes after roasting to allow them to set and develop a perfect crispy exterior.
- Choose fresh, firm vegetables for the best roasting results.
- Adjust cooking time slightly based on the size of your vegetable cuts - smaller pieces will cook faster.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
