Oven-roasted Potatoes and Carrots with Thyme

MYRECIPES
7Ingredients
40Minutes
Calories

Ingredients

US|METRIC
  • 2 pounds yukon gold potatoes (baby, see Notes, scrubbed and halved lengthwise)
  • 2 pounds carrots (peeled, halved lengthwise, then halved crosswise)
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper (freshly)
  • 2 tablespoons fresh thyme (minced)
  • 1/2 tablespoon butter
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