Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1/4 teaspoon fresh thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 1 whole carrot peeled and cut into large rounds
- 1/2 pound small potatoes halved
- Pinch of sea salt and black pepper
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. In a large bowl, combine the olive oil, minced garlic, chopped thyme, and rosemary, and whisk to combine.
- Add the carrots and potatoes to the bowl and season with sea salt and black pepper. Toss well until the potatoes and carrots are coated with the mixture.
- Place the vegetables onto the sheet pan and spread them into a single layer.
- Bake for 20-30 minutes until tender and lightly golden.
- Remove the roasted potatoes and carrots from the oven and place on a plate. Sprinkle with chopped fresh parsley and serve with a dip of your choice.
