Steps to Make Award-winning Oven-roasted Potatoes and Carrots with Thyme

Oven-roasted Potatoes and Carrots with Thyme.

Oven-roasted Potatoes and Carrots with Thyme

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, oven-roasted potatoes and carrots with thyme. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Oven-roasted Potatoes and Carrots with Thyme is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions daily. They are fine and they look wonderful. Oven-roasted Potatoes and Carrots with Thyme is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:

{Make ready 2 lb of Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise.
{Get 1/2 tbsp of olive oil.
{Get 1/2 tsp of coarse kosher salt.
{Make ready 1/2 tsp of freshly ground black pepper.
{Make ready 2 tbsp of minced fresh thyme.
{Take 1/2 tbsp of tablespoon butter or margarine.
{Take 1 lb of peeled baby carrots (this is a modification of the original recipe to save time),.

Steps to make Oven-roasted Potatoes and Carrots with Thyme:

1. 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..

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