Ingredients:

  • 2 lbs (900g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash, scrub, and chop the potatoes and carrots into roughly even-sized pieces.
  3. In a large bowl, toss the potatoes and carrots with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure the vegetables are evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Bake for 40-45 minutes, or until the vegetables are tender and golden brown, flipping halfway through for even cooking.
  6. Remove from oven and serve hot.