Healthy Vegetables Side Dishes: Roasted Potatoes and Carrots
Two classic veggies made extra delicious, these Roasted Potatoes and Carrots are full of flavor and make for the perfect side to any dinner.
Servings: 8 servings
- 1 pound carrots, cut into coins
- 1 pound potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil or avocado oil
- 2-3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
- black pepper to taste
Preheat your oven to 400° F and line a large baking sheet with parchment paper or silicone baking mat.
In a large bowl, whisk together oil, garlic, parsley, salt, thyme and pepper.
Add cut carrots and potatoes to the bowl and toss a few times to coat.
Spread in an even layer on the prepared baking sheet. Avoid crowding veggies if possible. Crowded veggies steam vs roast.
Bake for 30-35 minutes or until carrots and potatoes are fork tender. If your veggies are cut thicker, they may take closer to 40 minutes to roast.
Remove from oven and enjoy warm. Let cool and store in fridge for up to 4 days.
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 425mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9472IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg