Roasted Carrots and Potatoes
These roasted carrots and potatoes are tossed with butter and spices, and oven-roasted to perfection. Only 10 min prep for a delicious and easy side dish!
Servings: 6 servings
Ingredients
Roasted Potatoes and Carrots
- 1 ½ lb. small or creamer potatoes
- 1 lb. carrots
- 1 tablespoon olive oil or cooking oil of choice
- 2 tablespoons unsalted butter melted
- 1 tablespoon pure maple syrup
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne
- ¼ to ½ teaspoon salt or to taste
- A generous pinch of pepper
Optional Topping
- Drizzle of maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a large baking sheet with lightly greased foil.
- Wash and dry potatoes. Do not peel. Cut into ½-inch cubes, or halves if using creamer potatoes. Wash and dry carrots. Peel, then slice into ½-inch angled coins.
- Add potatoes, carrots, oil, melted butter, maple syrup, thyme, paprika, cayenne, salt and pepper to a large mixing bowl. Stir and fold until all potatoes and carrots are coated in butter and oil.
- Pour potatoes and carrots onto the prepared baking sheet. Spread into an even, single layer.
- Bake for 40 minutes, flipping halfway through, until potatoes are fork tender. Transfer to serving dish. Add a drizzle of maple syrup, then salt and pepper to taste, if needed. Serve and enjoy!
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Notes
- Storing Instructions: Best if served immediately. However, it's okay to cool and store for later. Store in an airtight container in the refrigerator for 1-3 days.
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 186mg | Potassium: 731mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12810IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 1mg