Prep Time 10 mins
COOK Time 40 mins
1 pound new potatoes, halved 1 pound carrots, peeled and sliced into 1.5” coins 2 tbsp olive oil 1 tsp dried rosemary 1 tsp dried thyme 1 tsp kosher salt ½ tsp garlic powder ½ tsp ground pepper 2 tbsp butter 2 cloves garlic 1 tbsp fresh chopped parsley
Drizzle the potatoes and carrots with olive and season with dried herbs (rosemary and thyme), plus salt, garlic powder, and pepper. Toss until evenly coated.
Arrange the vegetables on a parchment lined baking sheet. Spread them evenly, leaving a bit of space in-between, and start the potatoes cut side down for maximum crispiness.
Roast for 40 minutes in a 425°F oven. Flip the vegetables halfway through, and rotate the sheet pan when you return them to the oven.
Five minutes before serving, make the garlic butter. Melt butter over medium high heat. Once foaming, add garlic and fresh chopped parsley. Cook 1-2 minutes, stirring constantly, until the garlic is golden brown and the herbs are very fragrant.
Pour the herb butter over the roasted potatoes and carrots, then toss gently. Serve immediately, and enjoy!