Herb Roasted Potatoes & Carrots – a lovely side dish that pairs well with just about anything. Baby potatoes and tri-colored carrots are brightened up with fresh herbs and roasted until crispy and caramely sweet.
This recipe is fancy enough for a holiday meal or Sunday dinner, but simple enough for a quick, weeknight meal. Either way, it’s super delicious and your family will love it! We enjoyed it with some pork tenderloin but it would be perfect with just about any grilled meat. Speaking of grilled meat…after another long Michigan winter, I’m soooo excited I can finally say grilling season is here again!!
- 1/2 lb baby potatoes halved, I used a mix of red and yellow
- 1/2 lb tri-colored carrots peeled and cut into chunks
- 2 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- black pepper
- 1 tablespoon chopped fresh parsley
Preheat oven to 425 degrees.
Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add herbs, salt and pepper, and toss to combine.
Bake for 30 minutes, stirring halfway through. Top with fresh parsley.