Oven-roasted Potatoes and Carrots with Thyme

Oven-roasted Potatoes and Carrots with Thyme
Photo by Annabelle Breakey

Ingredients

  • ½ teaspoon coarse kosher salt
  • 2 tablespoons minced fresh thyme
  • 2 pounds carrots, peeled, halved lengthwise, then halved crosswise
  • 2 pounds baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
  • ½ teaspoon freshly ground black pepper
  • 2 pounds baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
  • ½ teaspoon coarse kosher salt
  • + 7 more ingredients
    • ½ teaspoon freshly ground black pepper
    • ½ tablespoon butter
    • 2 tablespoons olive oil
    • ½ tablespoon butter
    • 2 pounds carrots, peeled, halved lengthwise, then halved crosswise
    • 2 tablespoons olive oil
    • 2 tablespoons minced fresh thyme

1. Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with ...

View full recipe at My Recipes

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