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Categories:Viewed: 81 - Published at: 7 years ago
Ingredients
- 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
- 1/2 tbsp olive oil
- 1/2 tsp coarse kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp minced fresh thyme
- 1/2 tbsp tablespoon butter or margarine
- 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
Method
- 1.
- Preheat oven to 400.
- Put carrots on large rimmed baking sheet, drizzle with olive oil.
- Bring a large pot of water to a boil over high heat and add potatoes.
- Boil for about 5 minted till fork tender.
- While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly.
- Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
- Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly.
- Serve warm or at room temperature.
