Oven-roasted Potatoes and Carrots with Thyme
Oven-roasted Potatoes and Carrots with Thyme

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, oven-roasted potatoes and carrots with thyme. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tender spring-dug potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish. Bring a large pot of water to a boil over high heat and add potatoes.

Oven-roasted Potatoes and Carrots with Thyme is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Oven-roasted Potatoes and Carrots with Thyme is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:
  1. Take 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
  2. Make ready 1/2 tbsp olive oil
  3. Take 1/2 tsp coarse kosher salt
  4. Make ready 1/2 tsp freshly ground black pepper
  5. Make ready 2 tbsp minced fresh thyme
  6. Make ready 1/2 tbsp tablespoon butter or margarine
  7. Take 1 lb peeled baby carrots (this is a modification of the original recipe to save time),

Add thyme, rosemary and bay leaf to broth. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free.

Instructions to make Oven-roasted Potatoes and Carrots with Thyme:
    1. Preheat oven to 400°.
  2. Put carrots on large rimmed baking sheet, drizzle with olive oil.
  3. Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
  4. While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
  5. Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.

Besides the fact that potatoes are cheap and filling for anyone trying to eat or fill up a family on a budget, you can get them in the oven just as quickly as you can chop them up and. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Didn't have any parsnips but used carrots sweet potatoes and whole fennel. No maple syrup in house so I used wildflower honey with a. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered.

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