- Calories 232
- Caloriesfromfat 22%
- Protein 5g
- Fat 5.7g
- Satfat 1.2g
- Carbohydrate 41g
- Fiber 6.2g
- Sodium 228mg
- Cholesterol 26mg
Oven-roasted Potatoes and Carrots with Thyme
Victor Protasio
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.
aart18's Review
N/A
pinchpod's Review
So easy and very delicious!
Branch's Review
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
I don't have fresh thyme in my herb garden, so I used dried, but I otherwise followed the recipe. It was delicious.
diana1246