Sheet Pan Roasted Carrots and Baby Potatoes
Sheet Pan Roasted Carrots and Baby Potatoes are the weeknight hero you didn’t know you needed! With just one pan, a handful of budget-friendly ingredients, and minimal prep, you’ve got a healthy, colorful side that’s bursting with flavor. It’s simple enough for busy nights, yet tasty enough to earn a spot on your holiday table!
Servings: 4
Calories: 165kcal
Ingredients
- 1 pound carrots 2-4 carrots, depending on their size
- 1 pound baby potatoes sliced into thick coins
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- A few sprigs of fresh thyme
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400°F and move the rack to the middle position.
- Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
- Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
- Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
- Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
- Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!
Video
Nutrition
Serving: 0.25recipe | Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 376mg | Potassium: 842mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18947IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg