For a rustic side dish with big flavor, we love this combination of roasted potatoes and carrots with onion and thyme. After we pull our root vegetables from the oven, we drizzle them with aged balsamic vinegar. If we have leftovers, we love making a hearty Roasted Root Vegetable Salad With Lentils the next day.
How To Make This Recipe
Baby potatoes work well for this recipe, however, we’ve also been known to quarter large potatoes when that’s all we have on hand. We recommend baby carrots here for ease, but larger carrots will also work as long as they’re peeled and chopped into large chunks.
We’re roasting our root vegetables in the oven rather than using a slow cooker or Instant pot. That’s because we want our vegetables to get that crisp, caramelized skin and soft interior.
Roast Vegetables
We start by preheating our oven to 450°F. Because we’re roasting at high temperature, we’ve elected to use an oil that’s suited for high heat. Our first choice is avocado oil, but peanut oil will also do the trick. If you decide to go with olive oil here, you’ll want to reduce the oven temperature to 375°F and add a little cooking time.
To a large bowl, we add our potatoes, carrots, onion and garlic. Then, we toss our root vegetables with avocado oil. Next, we pour our vegetables onto a rimmed baking sheet and season with thyme, sea salt and black pepper to taste.
Once our oven is hot, we slide our baking sheet into the oven and bake for about 20 minutes. Then, we reduce our oven temperature to 375°F and continue baking until fork tender.
Ready To Serve
As soon as our vegetables are tender, we remove them from oven. We add them to a serving platter and drizzle them with aged balsamic vinegar to taste. Finally, we garnish our oven roasted potatoes and carrots with a little fresh thyme.
More savory sides:
Recipe Card for Roasted Potatoes And Carrots
Here’s the recipe card for Roasted Potatoes And Carrots. Print, share or save!
Roasted Potatoes And Carrots
Equipment
- Baking sheet
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 1/2 pounds baby potatoes cut in half lengthwise
- 1 pound baby carrots
- 1 medium onion peeled and quartered
- 6 cloves garlic
- 1 tablespoon thyme
- salt to taste
- black pepper to taste
- aged balsamic vinegar to taste
Instructions
- Preheat oven to 450°F (230°C).
- Mix potatoes, carrots, onion and garlic in a large bowl and toss with avocado oil.
- Pour the root vegetable mixture into a baking sheet. Season with thyme, salt and black pepper to taste.
- Bake for 20 minutes. Then, reduce heat to 375°F (190°C) and continue baking until fork tender.
- Remove vegetables from oven and drizzle with aged balsamic vinegar to taste.
- Garnish your balsamic roasted root vegetables with fresh thyme. Enjoy!
