Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oven-roasted potatoes and carrots with thyme. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Tender spring-dug potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish. Bring a large pot of water to a boil over high heat and add potatoes. These carrots are roasted in a high-temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural Question: I am planning to prepare the beef tenderloin, scalloped potatoes and roasted carrots with thyme for Christmas Eve dinner.
Oven-roasted Potatoes and Carrots with Thyme is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Oven-roasted Potatoes and Carrots with Thyme is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:
- Take 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
- Take 1/2 tbsp olive oil
- Get 1/2 tsp coarse kosher salt
- Take 1/2 tsp freshly ground black pepper
- Take 2 tbsp minced fresh thyme
- Prepare 1/2 tbsp tablespoon butter or margarine
- Make ready 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
No maple syrup in house so I used wildflower honey with a. Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free. Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage.
Steps to make Oven-roasted Potatoes and Carrots with Thyme:
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- 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.
This simple potato side dish is both vegan and gluten-free. Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth.
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