Victor Protasio
Total Time
40 Mins
Makes 6 servings

Tender spring-dug potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish.

How to Make It

Step 1

Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add 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.

Step 2

Transfer vegetables to a large bowl and add thyme and butter; gently toss to coat evenly. Serve warm or at room temperature.

Step 3

Note: Nutritional analysis is per serving.

Chef's Notes

Fingerling potatoes, available at large grocery stores and farmers' markets, would be a nice substitute for the Yukon Golds. You can make this dish up to 5 hours ahead, then reheat in a 350° oven just before serving.

Ratings & Reviews


June 03, 2016
Wonderful recipe I've been using for a long time.  Guests and family love it and get lots of compliments.  I use russets and add chopped onions. Don't change anything else.  Taking it with beer can barbecued chicken to new neighbors just moving in.

aart18's Review

January 14, 2014

pinchpod's Review

March 16, 2013
So easy and very delicious!

Branch's Review

January 20, 2011
Very nice recipe. I substituted russet potatoes and baby carrots - my only changes. I'll be adding this to my "sides" recipe file.

TamaraBB's Review

February 17, 2010
I don't have fresh thyme in my herb garden, so I used dried, but I otherwise followed the recipe. It was delicious.