Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 pound large carrots, peeled and sliced into 1-inch thick rounds
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper for easy cleanup.
- In a very large mixing bowl, combine the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Stir well to distribute the herbs.
- Add the cubed potatoes and sliced carrots to the bowl. Use a large spoon or your hands to toss the vegetables until they are completely coated in the oil and herb mixture.
- Spread the vegetables in a single layer on the prepared baking sheet. Ensure there is a little space between the pieces to help them get crispy.
- Place the tray in the center rack of the oven. Roast for 35 to 45 minutes.
- Halfway through the cooking time, use a spatula to flip and stir the vegetables. This helps them brown evenly on all sides.
- Check for doneness by piercing a potato with a fork. It should be soft on the inside and golden-brown on the outside.
- Remove the tray from the oven. Sprinkle the fresh chopped parsley over the hot vegetables for a pop of color and freshness.
- Transfer the roasted vegetables to a warm serving bowl and serve immediately.
- Cook Time: 55 minutes