Roasted Potatoes and Carrots
A simple yet delightful side dish featuring roasted potatoes and carrots, perfect for any meal.
Ingredients
Vegetables
- 2 cups potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional) Add for extra flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed potatoes and sliced carrots.
- Drizzle with olive oil and add salt, pepper, and thyme. Toss until well coated.
- Spread the vegetables on a baking sheet in a single layer.
Cooking
- Roast in the preheated oven for 25-30 minutes or until tender and golden brown, stirring halfway through.
- Serve warm as a side dish.
Notes
Cut your veggies into similar sizes for even cooking. Feel free to add your favorite herbs and spices for extra flavor. For a crispy finish, leave them in the oven a bit longer, but watch carefully to avoid burning. If you have leftovers, store them in an airtight container in the fridge for up to three days.