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Roasted Potatoes And Carrots

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 184 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds baby potatoes halved
  • 1 pound carrots peeled and cut into 2-inch pieces
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl, combine olive oil, minced garlic, dried thyme, dried oregano, onion powder, salt, and pepper.
  • Add the halved potatoes and carrot pieces to the bowl and toss until evenly coated.
  • Spread the vegetables in a single layer on the baking sheet and roast for 35-40 minutes, tossing halfway through for even browning.
  • Remove the pan from the oven and sprinkle with chopped fresh parsley. Serve warm.

Nutrition

Calories: 184kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 350mgFiber: 5g
Keyword Roasted Potatoes And Carrots
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