Roasted Carrots and Potatoes
Discover the perfect harmony of flavors and textures in our Roasted Carrots and Potatoes recipe. A delectable side dish for any meal!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Keyword: roasted carrots and potatoes
Servings: 6
Calories: 132kcal
Author: Kelsey Crist
- 1 1/2 pounds petite potatoes like small yukon gold, creamer, or red potatoes
- 1 pound carrots
- 2 tablespoons butter melted
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon honey
- zest of 1 lemon
Preheat oven to 400 degrees. Scrub potatoes and peel carrots. Cut potatoes in half and cut carrots into 1-inch rounds. Place in a large bowl.
In a small bowl, add butter, olive oil, garlic powder, thyme, salt, pepper, honey, and lemon zest. Stir to combine.
Pour seasoning mixture over potatoes. Toss to coat.
Place in a single layer on a baking sheet with all the potatoes facing cut side down.
Bake for 30 minutes, stir, then bake for another 10 minutes.
If desired, broil for a few minutes to add extra crunch and color. Serve immediately.
- Place the potatoes on the baking sheet cut side down so the skin can get nice and crispy.
- You can use any seasoning blend you'd like. I like using pesto or Italian seasoning.
- If using larger potatoes, cut into 1-inch cubes.
Calories: 132kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 276mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12762IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.4mg