# What You’ll Need:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
02 - 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
→ Seasonings
03 - 3 tablespoons olive oil
04 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
05 - 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
06 - 1 teaspoon garlic powder, optional
07 - 1/2 teaspoon paprika, optional
08 - Salt and black pepper to taste
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly brushing with olive oil.
02 - Arrange the halved baby potatoes and sliced carrots on the baking sheet.
03 - Drizzle olive oil over the vegetables. Sprinkle with chopped rosemary, thyme, optional garlic powder, paprika, salt, and pepper.
04 - Toss vegetables thoroughly until each piece is evenly coated with oil and seasonings.
05 - Spread vegetables in a single layer, ensuring they are not overlapping for optimal roasting.
06 - Roast in preheated oven for 30 to 40 minutes, flipping the vegetables once halfway through, until potatoes are golden and carrots are caramelized.
07 - Remove from oven, cool for a few minutes, and sprinkle with additional fresh herbs if desired. Serve immediately.
