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Potatoes and carrots from the tray with rosemary and thyme

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Ingredients for 4 servings:

  • 600 g potatoes, small, quartered
  • 600 g carrot(s)
  • 3 sprigs rosemary, fresh
  • 3 sprigs of thyme, fresh
  • 3 tbsp olive oil
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

simply

Wash the potatoes and carrots, peel if necessary, and cut into bite-sized pieces. Place the ingredients on a baking sheet, toss with the rosemary, thyme, and oil, and season with salt and pepper. Place the baking sheet in the oven and cook the vegetables at 160°C for approximately 45-50 minutes. Turn the vegetables several times during cooking. Remove the herbs after cooking and season again with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potatoes and carrots from the tray with rosemary and thyme