Ingredients (~8 servings)
- ~2 lbs new potatoes
- ~2 lbs carrots
- 1/4 cup oil (vegetable, canola, or olive)
- 1/4 cup unsalted butter, melted
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- ~8 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Get Your Oven to 425F and Prep the Veg
Set your oven to 425F.
While that heats up, wash the potatoes and peel the carrots.
You want the pieces to be uniform. Halve the potatoes, or if they are on the larger side, quarter them. Dice the carrots into chunks that roughly match the size of the potatoes.
If the carrots are too thick, they take forever to cook; if they are too small, they shrivel up before the potatoes are tender.
Combine the Fat and Spices
In a small bowl, whisk together the oil, melted butter, rosemary, thyme, salt, pepper, and minced garlic.
I prefer mixing this separately rather than dumping everything onto the vegetables one by one – it ensures the garlic and herbs are distributed evenly and coated in the fat, which helps prevent the garlic from burning instantly in the hot oven.
Coat the Vegetables
Place the potatoes and carrots in a large mixing bowl.
Pour the butter mixture over the vegetables and toss well until everything looks glossy and coated.
Roast for ~40 Minutes
Spread the vegetables onto a baking sheet.
Since this is a larger batch (~4 lbs of vegetables), you will likely need two baking sheets. If you crowd them all onto one pan, the vegetables will steam against each other instead of roasting, and you won’t get any crispy edges.
Roast for ~20 minutes, then pull the pans out.
Flip and toss the vegetables with a spatula to ensure even browning. Rotate the pans (top rack to bottom rack) if using two sheets.
Return to the oven for another ~20 minutes.
You are looking for the potatoes to be fork-tender and the edges of the carrots to be slightly darkened.
Remove from the oven and hit it with the fresh parsley right before serving.
Roasted Carrots and Potatoes
Ingredients
~8 servings
- ~2 lbs new potatoes
- ~2 lbs carrots
- 1/4 cup oil vegetable, canola, or olive
- 1/4 cup unsalted butter melted
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- ~8 garlic cloves minced
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 425F.
- Wash potatoes and peel carrots. Halve or quarter potatoes and cut carrots into similar-sized chunks.
- Whisk together oil, melted butter, rosemary, thyme, salt, pepper, and minced garlic in a small bowl.
- Place potatoes and carrots in a large bowl, pour butter mixture over, and toss until coated.
- Spread vegetables onto two baking sheets in a single layer.
- Roast for 20 minutes, then flip vegetables and rotate pans.
- Roast for another 20 minutes until potatoes are fork-tender and carrots are slightly darkened.
- Sprinkle with fresh parsley before serving.
