Oven-roasted Potatoes and Carrots with Thyme
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Ingredients
2 pounds golden Yukon potatoes (see notes), peeled and halved lengthwise
2 pounds carrots, peeled, halved lengthwise, then halved crosswise
2 tablespoons olive oil
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme
½ tablespoon butter
To make
Tender potatoes and carrots, dug in the spring, do not require special care. Just saute them and sprinkle with thyme and butter for a light side dish.
Preheat the oven to 400 degrees. Bring a large pot of water to a boil over high heat and add the potatoes. Cook the potatoes until they are almost tender if you prick them with a fork, about 5 minutes, then drain completely and place in a single layer on a large baking sheet with sides. Add the carrots, drizzle the vegetables with olive oil, season generously with salt and pepper, and mix gently to coat evenly. Bake, stirring occasionally, until the potatoes are golden brown, about 20 minutes.Transfer the vegetables to a large bowl and add the thyme and butter; mix gently to coat evenly. Serve warm or at room temperature.Note: A nutritional analysis is provided for each serving.
Preheat the oven to 400 degrees. Bring a large pot of water to a boil over high heat and add the potatoes. Cook the potatoes until they are almost tender if you prick them with a fork, about 5 minutes, then drain completely and place in a single layer on a large baking sheet with sides. Add the carrots, drizzle the vegetables with olive oil, season generously with salt and pepper, and mix gently to coat evenly. Bake, stirring occasionally, until the potatoes are golden brown, about 20 minutes.Transfer the vegetables to a large bowl and add the thyme and butter; mix gently to coat evenly. Serve warm or at room temperature.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 8:19 PM
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