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The ingredients needed to prepare Oven-roasted Potatoes and Carrots with Thyme:
- Provide 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
- Provide 1/2 tbsp olive oil
- You need 1/2 tsp coarse kosher salt
- Prepare 1/2 tsp freshly ground black pepper
- Prepare 2 tbsp minced fresh thyme
- Take 1/2 tbsp tablespoon butter or margarine
- Use 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
Steps to make Oven-roasted Potatoes and Carrots with Thyme:
-
- Preheat oven to 400°.
- Put carrots on large rimmed baking sheet, drizzle with olive oil.
- Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
- While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
- Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.
I have a new favorite vegetable side dish—roasted carrots. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. Try roasting the carrots with fresh thyme. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this.
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