Roasted Potatoes and Carrots
Get ready for the easiest side dish ever! These Roasted Potatoes and Carrots are covered in a yummy garlic herb butter and baked until they're golden and crispy. It’s the perfect, tasty side for any meal.
Ingredients
- 1.5 lb Creamer potatoes
- 4 large carrots peeled and sliced
- 1/3 cup unsalted butter melted
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- fresh parsley for garnishing
Instructions
- Preheat Oven: Get your oven nice and hot at 400°F (200°C) and line a big baking sheet with parchment paper.
- Prepare Vegetables: Chop Creamer potatoes in half and put them in a large bowl with 4 sliced large carrots.
- Mix Garlic Butter: In a small bowl, whisk together 1/3 cup of melted butter, 1 tablespoon of garlic, 1 teaspoon of parsley, 1 teaspoon of salt, 1/2 teaspoon of thyme, and 1/4 teaspoon of pepper.
- Coat Vegetables: Pour that yummy garlic butter over your veggies and give them a good stir until they are all coated.
- Roast Evenly: Spread your veggies out in a single layer on your baking sheet so they get perfectly crispy all over.
- Bake Until Tender: Bake them for 35-45 minutes, or until you can easily poke them with a fork and they are golden brown.
- Serve Warm: Garnish with some fresh parsley if you like, and serve them up while they are warm and delicious!
Notes
- Try to cut your carrots and potatoes the same size so they cook evenly.
- For a cheesy twist, sprinkle a little Parmesan cheese on top before baking.
- You can keep leftovers in the fridge for up to 5 days in a sealed container.
- To reheat, pop them back in the oven to make them crispy again.
- Feel free to toss in other root veggies like parsnips or sweet potatoes.