Oven-roasted Potatoes and Carrots with Thyme

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   Preheat oven to 400.

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   Put carrots on large rimmed baking sheet, drizzle with olive oil.

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   Bring a large pot of water to a boil over high heat and add potatoes.

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   Boil for about 5 minted till fork tender.

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   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.

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   Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.

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   Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly.

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   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.