Garlic Herb Roasted Potatoes & Carrots

Ingredients

• 2 lb petite Yukon Gold potatoes, halved (quarter larger ones)
• 1½ lb baby carrots
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp smoked paprika (optional)
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional)
• 1 tsp lemon juice (optional)

Instructions

1. Heat oven to 425°F (220°C). Line two large rimmed sheet pans with parchment if desired.
2. Pat potatoes and carrots dry. Halve potatoes so pieces are similar in size.
3. Toss potatoes and carrots with olive oil, rosemary, thyme, optional paprika, salt, and black pepper. Spread in a single layer on the pans with space between pieces.
4. Roast 20 minutes, then turn the vegetables and rotate pans. Roast another 10–15 minutes until potatoes are golden and carrots are tender.
5. Add minced garlic during the last 5 minutes of roasting, tossing gently, so it becomes fragrant without burning.
6. Taste and adjust seasoning. Finish with parsley and a little lemon juice if desired. Serve hot.