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
Calories: 100kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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