Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings
Roasted Potatoes and Carrots for lunch or dinner? Yes, please! This amazing recipe is super easy to prepare and cook! It will only take you less than an hour. With simple ingredients and easy steps, I can’t think of any reason why you shouldn’t try this one. Enjoy!
Ingredients:
1 lb. whole carrots, peeled and cut into 1-inch-thick slices
1 lb. small potatoes, halved
1 tbsp garlic, minced
2 tbsp fresh parsley, chopped
cooking spray
3 tbsp olive oil
1/2 tsp dried thyme
2 tbsp butter, melted
1/4 tsp pepper
1 1/2 tsp salt
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to a sheet pan.
In a large mixing bowl, add thyme, salt, pepper, garlic, olive oil, and butter. Whisk everything until well incorporated.
Put the potatoes and carrots into the bowl with the seasonings, then toss everything until fully coated.
Transfer the coated potatoes and carrots onto the prepared sheet pan, then spread them evenly.
Place the sheet pan in the preheated oven and bake the veggies for about 30 to 40 minutes or until fork-tender.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes:
Feel free to add more veggies to this if you wish. Some veggies you can add are green beans, asparagus, cauliflower, red onions, or broccoli.
You can top the veggies with shredded cheese before serving if you prefer.
Serve this with your preferred type of protein to turn it into a complete meal.
Garnish with your favorite toppings.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 187 kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 673mg | Potassium: 568mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12858IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg
Ingredients
- 1 lb. whole carrots, peeled and cut into 1-inch-thick slices
- 1 lb. small potatoes, halved
- 1 tbsp garlic, minced
- 2 tbsp fresh parsley, chopped
- cooking spray
- 3 tbsp olive oil
- 1/2 tsp dried thyme
- 2 tbsp butter, melted
- 1/4 tsp pepper
- 1 1/2 tsp salt
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to a sheet pan.
In a large mixing bowl, add thyme, salt, pepper, garlic, olive oil, and butter. Whisk everything until well incorporated.
Put the potatoes and carrots into the bowl with the seasonings, then toss everything until fully coated.
Transfer the coated potatoes and carrots onto the prepared sheet pan, then spread them evenly.
Place the sheet pan in the preheated oven and bake the veggies for about 30 to 40 minutes or until fork-tender.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes
Feel free to add more veggies to this if you wish. Some veggies you can add are green beans, asparagus, cauliflower, red onions, or broccoli. You can top the veggies with shredded cheese before serving if you prefer. Serve this with your preferred type of protein to turn it into a complete meal. Garnish with your favorite toppings. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
