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Roasted Potatoes and Carrots
Ingredients
- 1.5 lb Creamer potatoes any varietal by The Little Potato Company
- 4 large carrots peeled, sliced diagonally, 1cm thick
- 1/3 cup unsalted butter melted
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- fresh parsley for garnishing as desired
Instructions
- Preheat oven to 400 degrees F.
- Halve the Creamer potatoes and place in a large bowl with sliced carrots.
- In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
- Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
- Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
- Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
- Brush with reserved garlic butter before serving if desired.
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