Simple Way to Prepare Favorite Oven-roasted Potatoes and Carrots with Thyme

Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Favorite Oven-roasted Potatoes and Carrots with Thyme. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oven-roasted Potatoes and Carrots with Thyme, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oven-roasted Potatoes and Carrots with Thyme delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oven-roasted Potatoes and Carrots with Thyme is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Oven-roasted Potatoes and Carrots with Thyme estimated approx 30 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Oven-roasted Potatoes and Carrots with Thyme using 7 ingredients and 5 steps. Here is how you cook that.
I'm so grateful to my friend Toni for sharing this recipe with me and letting me adapt it. So yummy! :hungry
Ingredients and spices that need to be Get to make Oven-roasted Potatoes and Carrots with Thyme:
- 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
- 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
- 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
Steps to make to make Oven-roasted Potatoes and Carrots with Thyme
- 1. Preheat oven to 400°.
- Put carrots on large rimmed baking sheet, drizzle with olive oil.
- Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
- 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.
- Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.
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