Roasted Carrots & Potatoes with Garlic Thyme Butter

A humble harvest, transformed. When the air turns golden and the garden offers its last gifts, this dish brings warmth to the table. Earthy potatoes and sweet carrots roast together until caramelized and tender, kissed with garlic, thyme, and a whisper of butter. It’s the kind of side that feels like home.

Ingredients

• 1 lb small potatoes (red or yellow), halved or quartered
• 1 lb whole carrots, peeled and sliced into thick coins
• 3 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp garlic, minced
• ½ tsp dried thyme
• 1½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat oven to 400°F. Lightly grease a large sheet pan or line with parchment.
2. In a large bowl, whisk together olive oil, melted butter, garlic, thyme, salt, and pepper.
3. Add carrots and potatoes to the bowl. Toss until evenly coated.
4. Spread vegetables in a single layer on the sheet pan.
5. Roast for 30–40 minutes, stirring halfway through, until vegetables are tender and golden.
6. Sprinkle with fresh parsley before serving, if desired.