Garlic Roasted Potatoes and Carrots

Here is another easy and delicious roasted vegetable recipe - this one is for Garlic Roasted Potatoes and Carrots. I made this twice recently - the first time I used dried thyme and roasted for about 30 minutes. I thought the thyme was a bit overwhelming (2 teaspoons was just too much), and my husband thought the veggies weren't cooked enough. So the next time I made it, I eliminated the thyme and roasted for a bit longer, around 40 minutes, and that tasted better to both of us. You can substitute the thyme for rosemary or anything else that you like, but you may want to just use less of it. I prefer to cut baby potatoes in half or quarters but you can certainly leave them whole if you wish or if you just don't have time to cut them.

Garlic Roasted Potatoes and Carrots

Recipe courtesy Centercutcook.com

                       

1 lb. (bag) small potato medley, whole, halved or quartered

½ lb. baby carrots, whole

1 Tablespoon olive oil

½ teaspoon coarse Kosher salt

½ teaspoon freshly ground black pepper or coarse black pepper

1 clove garlic, minced

2 teaspoons fresh thyme, minced (optional)

Preheat oven to 400°.

In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme.

Stir to mix well.

Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil).

Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork.

Yield: 4 servings.

with thyme

without thyme