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
Start the Oven and Prep Veggies
Set your oven temperature to 425 degrees Fahrenheit.
While the oven is preheating, be sure to wash the potatoes and peel the carrots for roasting.
The vegetables are best when they are cut evenly in size. The potatoes can either be halved (if they are about the size of the palm of your hands) or quartered if they are larger than that. Chop the carrots so that they are approximately the same size as the potatoes.
If you cut your carrot pieces too thick, it will take much longer for them to cook; on the other hand, if you cut them too small they will shrivel up before the potatoes can fully cook.
Combine the Oil and Spices
In a separate bowl, use a whisk to combine the oil, melted butter, dried rosemary, dried thyme, salt, pepper, and minced garlic.
I choose to combine all of these items in one bowl, as opposed to adding them one at a time to the vegetables, so that I can make sure that all the garlic and herbs are evenly distributed throughout the dish and coated with the oil and butter mixture. If they are not coated, the garlic will burn when it hits the hot baking pan.
Coat the Veggies with the Oil and Spice Mixture
In a large mixing bowl combine the potatoes and carrots.
Add the oil/butter mixture onto the veggies and use a spatula to mix thoroughly so that nothing is sticking together and everything is evenly coated with oil/butter.
Roast the Veggies for Approximately 40 Minutes
Divide the vegetables onto separate baking sheets.
Because this recipe is for a large batch (approximately 4 pounds), you will probably need two baking sheets. If you place all of your veggies onto one pan, the veggies will steam against each other instead of getting crispy, and you will lose out on crispy edges.
Approximately 20 minutes into the roasting time, remove from the oven.
Using a spatula, turn the veggies to ensure they are evenly roasted. If you’re using two baking sheets, swap the top sheet for the bottom sheet at this point.
Return to the oven for an additional 20 minutes.
You will know the veggies are ready when potatoes are fork-tender and carrots are slightly browning on the edges.
Right before serving, add the freshly chopped parsley over the top of the vegetables.
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.
