This unassuming side dish is actually the very definition of a crowd pleaser, perfect for holidays and every-days. Simple Roasted Potatoes and Carrots are enhanced with an herby garlic butter drizzle to create a flavorful healthy vegetable side that somehow goes great with everything! Pay special attention to the cutting notes - you'll want thick chunks of carrots that will roast at the same rate as the potatoes for even, caramelized goodness throughout.
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Slice the potatoes in half through the longest side, from top to bottom. Peel the carrots, then slice on the diagonal into 1-2" coins (smaller on the thicker end, larger on the thinner end). Place the carrots and potatoes into a large mixing bowl.
Drizzle with the olive oil, then season with the rosemary, thyme, salt, garlic powder, and pepper. Toss until the vegetables are evenly coated.
Arrange the vegetables on a parchment lined baking sheet. Position the potatoes cut side down, and leave a bit of room in between each vegetable. Transfer to the oven and roast 40 minutes; turn the vegetables once halfway through, and rotate the sheet pan when you return it to the oven.
Five minutes before serving, make the garlic butter. Melt the butter in a small saucepan over medium heat until it melts then foams. Add the garlic and parsley. Cook, stirring constantly, until the garlic is golden brown and the herbs are very fragrant, 1-2 minutes.
Pour the garlic herb butter over the potatoes and carrots and toss until well coated. Serve immediately.