Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, oven-roasted potatoes and carrots with thyme. It is one of my favorites. This time, I will make it a bit tasty. This will be really 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 recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Oven-roasted Potatoes and Carrots with Thyme is something which I have loved my entire life.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:
- Make ready 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
- Prepare 1/2 tbsp olive oil
- Prepare 1/2 tsp coarse kosher salt
- Prepare 1/2 tsp freshly ground black pepper
- Prepare 2 tbsp minced fresh thyme
- Prepare 1/2 tbsp tablespoon butter or margarine
- Prepare 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
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. These carrots are roasted in a high-temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural Question: I am planning to prepare the beef tenderloin, scalloped potatoes and roasted carrots with thyme for Christmas Eve dinner. Move over, sweet potatoes and Brussels sprouts!
Instructions to make Oven-roasted Potatoes and Carrots with Thyme:
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- Preheat oven to 400°.
- Put carrots on large rimmed baking sheet, drizzle with olive oil.
- Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
- 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.
- Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.
I have a new favorite vegetable side dish—roasted carrots. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. Try roasting the carrots with fresh thyme. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this.
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