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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.