Roasted Potatoes and Carrots with Herbs and Spices

Delicious, tender roasted potatoes and carrots flavored with fresh herbs and spices

Roasted Potatoes and Carrots with Herbs and Spices

Savor the delicious blend of herbs and spices in our roasted potatoes and carrots. It's a tasty treat that'll make your mealtime memorable. It is perfect for busy weeknights or lazy weekends when you want a delicious meal without much fuss.

Prep Time 10

Cook Time 30

Calories 670.2kcal

Ingredients

2 lb potatoes
1½ lb large carrots
3 tablespoons oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon thyme
cayenne pepper to taste
salt and black pepper to taste

Instructions

Preheat your oven to 400°F (204°C).
Scrub the potatoes and carrots and rinse under cold running water to remove any dirt; pat them dry with paper towels.
Chop the vegetables into medium-sized pieces, approximately 1 inch in size, for even cooking.
In a large mixing bowl, combine the cut potatoes and carrots with the smoked paprika, garlic powder, onion powder, thyme, a pinch of cayenne pepper (adjust to your heat preference), and season with salt and black pepper to taste.
Drizzle the vegetables with oil. Toss everything together until the potatoes and carrots are evenly coated with the seasoning and oil.
Spread the seasoned vegetables in a single layer onto a large baking sheet, ensuring they're not overcrowded to allow for even roasting.
Roast in the preheated oven for 30 to 35 minutes, or until the potatoes and carrots are tender and have a golden-brown exterior. Halfway through the baking time, give them a stir for more uniform browning.

Notes

Cut vegetables evenly: Try to cut the potatoes and carrots into uniform pieces to ensure even cooking.
Don't overcrowd the pan: Spread the vegetables out in a single layer on the baking sheet, leaving some space between each piece.
Toss with oil and seasonings: Coat the vegetables evenly in oil and your chosen herbs and spices. This ensures that each piece is well seasoned and helps them develop flavor as they roast.
Serve immediately: Roasted vegetables are best served hot and fresh out of the oven. If you need to keep them warm before serving, cover them with foil or keep them in a low oven until ready to serve.

Nutrition