Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb Yukon Gold or red potatoes, diced into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried thyme or rosemary
- 1 tbsp honey (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the carrots and potatoes with olive oil, salt, black pepper, dried herbs, and honey if using. Toss until evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Serve hot alongside your favorite main dishes.
Notes
- Feel free to experiment with other vegetables like sweet potatoes or bell peppers for added variety.
- For an extra burst of flavor, consider adding garlic powder or lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg