Description
Succulent Roasted Potatoes and Carrots emerge as a delightful side dish, blending Mediterranean herbs with rustic simplicity. Golden-brown edges and caramelized vegetables promise a delectable journey that will elevate your dining experience with minimal effort.
Ingredients
Scale
Main Vegetables:
- 1 lb (454 g) small red potatoes
- 1 lb (454 g) baby carrots
- 1 medium onion
Seasonings:
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons minced garlic
Cooking Oil:
- 3 tablespoons olive oil
Instructions
- Preheat oven to 425°F, creating optimal roasting conditions for vegetables to develop rich, caramelized edges.
- Wash and quarter small red potatoes into uniform pieces slightly smaller than carrot chunks to ensure even cooking. Chop carrots into 1-inch segments and dice onions into medium-sized pieces.
- Combine olive oil, minced garlic, thyme, salt, and pepper in a large mixing bowl. Thoroughly coat potatoes, carrots, and onions, ensuring each vegetable is evenly seasoned.
- Arrange vegetables on a lined baking sheet in a single, uncrowded layer to promote maximum browning and prevent steaming.
- Roast in preheated oven for 40 minutes, rotating the baking sheet midway to guarantee consistent golden coloration and even heat distribution.
- Test vegetable doneness by piercing potatoes with a fork – they should be tender yet firm, and carrots soft without becoming mushy. For extra crispiness, extend roasting time by 5-10 minutes.
- Perform a final seasoning taste test, adjusting salt and pepper as needed. Garnish with fresh herbs for an elegant finishing touch before serving warm.
Notes
- Chop potatoes slightly smaller than carrots to ensure even cooking, preventing undercooked potatoes and overcooked carrots.
- Use a single layer on the baking sheet with minimal overlap to achieve maximum crispiness and golden-brown edges.
- Swap thyme with rosemary, oregano, or parsley to create different flavor profiles and keep the dish exciting.
- This recipe is naturally gluten-free, vegan, and can be made low-carb by substituting potatoes with turnips or radishes for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg