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Oven-roasted Potatoes and Carrots with Thyme
Introduce
Chef :
Leah ElliasOven-roasted Potatoes and Carrots with Thyme
I'm so grateful to my friend Toni for sharing this recipe with me and letting me adapt it. So yummy! :hungry
Ingredient
Food ration :
12 servingsCooking time :
30 mins
1/2 tbsp
olive oil
1/2 tsp
coarse kosher salt
1/2 tsp
freshly ground black pepper
2 tbsp
minced fresh thyme
1/2 tbsp
tablespoon butter or margarine
Cooking instructions
* Step 1
1. Preheat oven to 400°.
* Step 2
Put carrots on large rimmed baking sheet, drizzle with olive oil.
* Step 3
Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
* Step 4
While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
* Step 5
Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.
Note: if there is a photo you can click to enlarge it
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