Name: Rustic Oven-Roasted Potatoes and Carrots with Garden Herbs
Ingredients: 2 lbs baby potatoes, halved; 1 lb carrots, peeled and cut into 2-inch pieces; 3 tbsp olive oil; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme leaves; 1 tsp salt; 1/2 tsp black pepper

Description

A simple, hearty side dish featuring crispy potatoes and tender carrots roasted with fresh herbs and olive oil.

Ingredients

Scale

For the Crust:

2 lbs baby potatoes, halved
1 lb carrots, peeled and cut into 2-inch pieces
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

1. Prepare the Crust:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss potatoes and carrots with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.

Notes

You can customize the seasonings to taste.