Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder (optional)
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with olive oil.
- Arrange halved baby potatoes and sliced carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with chopped rosemary, thyme, garlic powder if using, paprika if desired, and season with salt and pepper.
- Toss potatoes and carrots thoroughly to ensure uniform distribution of oil and seasonings.
- Distribute vegetables in a single layer on the baking sheet, ensuring ample space for even roasting.
- Roast in the preheated oven for 30 to 40 minutes, flipping vegetables halfway through the cooking time for even caramelization.
- Remove from oven and allow to cool slightly. Optionally garnish with additional fresh herbs and serve hot.