How to Make Speedy Oven-roasted Potatoes and Carrots with Thyme

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, oven-roasted potatoes and carrots with thyme. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Oven-roasted Potatoes and Carrots with Thyme is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Oven-roasted Potatoes and Carrots with Thyme is something that I have loved my entire life.

Tender spring-dug potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish. Bring a large pot of water to a boil over high heat and add potatoes. These carrots are roasted in a high-temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural Question: I am planning to prepare the beef tenderloin, scalloped potatoes and roasted carrots with thyme for Christmas Eve dinner.

To begin with this particular recipe, we must prepare a few components. You can cook oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Oven-roasted Potatoes and Carrots with Thyme:

1. Prepare 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
2. Make ready 1/2 tbsp olive oil
3. Get 1/2 tsp coarse kosher salt
4. Make ready 1/2 tsp freshly ground black pepper
5. Get 2 tbsp minced fresh thyme
6. Take 1/2 tbsp tablespoon butter or margarine
7. Make ready 1 lb peeled baby carrots (this is a modification of the original recipe to save time),

Kosher sat, thyme, rosemary, salt, pepper, extra virgin olive oil and little bit of butter for taste. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Remove from oven, add carrots and potatoes to pot and season with salt and pepper.

Instructions to make Oven-roasted Potatoes and Carrots with Thyme:

1. 1. Preheat oven to 400°.
2. Put carrots on large rimmed baking sheet, drizzle with olive oil.
3. Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
4. 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.
5. Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.

Add thyme, rosemary and bay leaf to broth. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes. Continue cooking, stirring, until the liquids are thickened and bubbly. Put the roast back in the pan and sprinkle with thyme.

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