Ingredients
Scale
- 1 lb small red potatoes
- 1 lb baby carrots
- 1 medium onion
- 3 Tbsp olive oil
- 2 tsp minced garlic
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat your oven to 425°F. Trust me, that high heat is the secret to getting your veggies golden and crispy. If you’re ever tempted to lower the temperature, don’t—your veggies will end up soft and steamed rather than roasted.
- Prep your potatoes: Wash and dry the small red potatoes, then chop them into quarters. Here’s a tip—cut your potato pieces smaller than the carrots so everything cooks evenly. Potatoes take a little longer to cook than carrots, so this helps them finish at the same time.
- Chop the onion: Don’t worry about making the pieces uniform. Roughly chopped onions add a bit of texture and flavor variety as they roast.
- Mix your seasonings: In a large bowl, combine the olive oil, minced garlic, thyme, salt, and pepper. Then, toss in the potatoes, carrots, and onions. Stir everything together until all the veggies are nicely coated. If you feel like you need more oil, add a little splash.
- Spread the veggies on a baking sheet: Arrange them in a single layer, with some space between each piece. Overcrowding leads to steaming instead of roasting, and nobody wants soggy veggies.
- Roast for 40 minutes: Halfway through cooking, give everything a stir to ensure even roasting. Depending on your oven, you might want to check them at the 35-minute mark. I usually poke a potato with a fork around then—if it’s tender, you’re good to go.
- Taste and adjust: When the veggies are done, give them a taste. Add a little more salt and pepper if needed. I’ve found that sometimes just a tiny pinch of extra salt can make the flavors really pop.
Notes
How to serve this dish like a pro
When I serve these roasted potatoes and carrots, I like to keep it simple but visually appealing. Transfer the veggies to a large, shallow serving dish and sprinkle a bit of fresh parsley over the top for a pop of color. You can also add a few lemon wedges on the side for guests to squeeze over their servings—it brightens up the flavors beautifully.
For pairing, this dish is so versatile. It works with just about any protein—think roast chicken, steak, or even a simple grilled fish. If you’re hosting a dinner party, this is the side dish that will quietly impress everyone without stealing the show.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner