Easy Thanksgiving Roasted Garlic Carrots
Make an easy Thanksgiving side dish with roasted garlic herb potatoes and carrots. This simple, dump-and-bake recipe is the perfect comfort food for your holiday table.
Equipment
- oven
- baking sheet
- mixing bowl
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 2 pounds Yukon Gold potatoes scrubbed and cut into 1-inch pieces
- 1 pound carrots peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400 degrees Fahrenheit. If you prefer easier cleanup, line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the cut potatoes and carrots. Drizzle the 1/4 cup of olive oil over the vegetables, tossing well to ensure every piece is lightly coated.
- Add the 4 cloves of minced garlic, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of finely chopped fresh thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper to the bowl. Toss everything together thoroughly until the herbs and seasonings are evenly distributed over the vegetables.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. It's important to avoid overcrowding the pan, as this can steam the vegetables instead of roasting them; if necessary, use a second baking sheet to ensure they crisp up beautifully.
- Roast for 30 to 40 minutes, flipping the vegetables halfway through the cooking time, until they are tender when pierced with a fork and have developed a lovely golden-brown exterior with deliciously caramelized edges.
- Carefully remove the baking sheet from the oven. Taste a piece and adjust seasoning if needed with additional salt or pepper. Serve your roasted garlic herb potatoes and carrots immediately as a warm and comforting side dish.
Notes
For easier cleanup, line the baking sheet with parchment paper. Avoid overcrowding the pan to ensure proper roasting instead of steaming.