I stole this recipe for Roasted Carrots and Potatoes from thesimpleparent.com. This easy to make vegetable side dish comes together quickly. Chopped potatoes and onions are mixed with baby carrots. Then a mixture of olive oil, garlic, thyme, salt and pepper is tossed with the vegetables. Next the vegetables are roasted in the oven. Additional salt and pepper are used to season the finished vegetables. Another tasty way to eat carrots, even for people who don’t think they like carrots.

For this recipe you will need: 1 lb potatoes, 1 lb baby carrots, 1 medium onion, 3 tbsp olive oil, 2 tsp garlic, 1 tsp thyme, 1 tsp salt and 1 tsp pepper. (You can use any type of potato you have on hand.)

Preheat oven to 425 F. Line baking sheet with foil or parchment. Wash and then dry the potatoes. Then chop the potatoes into quarters, they should be smaller than the carrots. Next, chop the onion. Add the potatoes, onions & carrots to baking sheet.

Mix olive oil, garlic, thyme, salt and pepper together in a small bowl.

Then pour the mixture over the vegetables. Next mix well to coat the vegetables with oil and seasonings.

Roast in the oven for 40 minutes or until reached desired tenderness, stir halfway through cooking time.

Then season with additional salt and pepper, serve warm.

If you liked the recipe for Roasted Carrots and Potatoes, you can try other carrot recipes like Carrots & Mushrooms in Marsala, Roasted Carrots, Slow Cooker Roasted Vegetables or Oven Fried Veggie Fritters.

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Roasted Carrots and Potatoes

This easy to make vegetable side dish comes together quickly. Chopped potatoes and onions are mixed with baby carrots. Then a mixture of olive oil, garlic, thyme, salt and pepper is tossed with the vegetables. Next the vegetables are roasted in the oven. Additional salt and pepper are used to season the finished vegetables.

Course Vegetable

Prep Time 10 minutes

Cook Time 40 minutes

Servings 8 people

Ingredients

• 1 lb small red potatoes
• 1 lb baby carrots
• 1 medium onion
• 3 tbsp olive oil
• 2 tsp garlic
• 1 tsp thyme
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Preheat oven to 425 F. Line baking sheet with foil or parchment.
2. Wash and dry potatoes. Chop potatoes into quarters, should be smaller than the carrots.
3. Chop the onion.
4. Mix olive oil, garlic, thyme, salt and pepper together in a large bowl.
5. Add the potatoes, carrots and onions to the bowl. Mix to coat the vegetables with oil and seasonings.
6. Spread the potatoes, carrots and onions in a single layer on the baking sheet. Roast in the oven for 40 minutes or until reached desired tenderness, stir halfway through cooking time.
7. Season with additional salt and pepper, serve warm.

Recipe Notes

I use any potatoes I have on hand.