These Roasted Little Potatoes and Carrots are tossed in garlic butter and roasted to perfection —the perfect side dish for any meal!
- Large bowl
- Small bowl
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 4 large carrots, peeled and sliced diagonally
- 1/3 cup unsalted butter, melted
- 1 Tbsp garlic, minced
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- (For garnish) fresh parsley
Preheat oven to 400 °F.
Halve the little potatoes and place in a large bowl with sliced carrots.
In a small bowl, whisk together butter, garlic, parsley, salt, thyme, and pepper.
Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
Bake for 35 to 45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
Brush with reserved garlic butter before serving if desired.