Thyme Roasted Potatoes & Carrots

Prep Time
Cook Time
Ready In

"This worked out well - a recipe I changed slightly from one printed in Cooking Light"

Original recipe yields 4 servings


  • Serving Size: 1 (222 g)
  • Calories 151.2
  • Total Fat - 3.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 354.7 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6 g
  • Protein - 3 g
  • Calcium - 42.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 475 degrees F or lower if cooking other items at 425 or so - just cook longer.

Step 2

Put rimmed cookie sheet in oven.

Step 3

In a bowl combine first six ingredients (all except for thyme); toss.

Step 4

Add to preheated cookie sheet (in one layer) and cook for 15-20 minutes or until potatoes are done.

Step 5

Put vegetables in serving dish and add thyme; toss.

Tips & Variations

No special items needed.



We really enjoyed these vegetables. I made these as a side for our dinner last night for myself and DH, and I think I demolished half the vegetables on my own. I also left the skin on the potato's which made this recipe extra easy to prepare and bake, this went great with the chicken I made for DH. I loved this recipe!

review by:
(20 Apr 2020)


Made this for Sunday lunch today with Baked Chicken Dijon. Love it when I can throw 2 dishes in the oven! I threw chopped fresh thyme in about 5 minutes before taking it from the oven so the flavor could permeate the potatoes and carrots. Very hearty vegetable side that anyone would enjoy.....even kids! Thanks for sharing a dish we enjoyed around our Sunday lunch table.

review by:
(22 Apr 2018)