Ingredients
Scale
- 1½ pounds baby potatoes, halved (or larger potatoes cut into 1-inch pieces)
- 1 pound carrots, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon balsamic vinegar or lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the halved baby potatoes and carrot chunks.
- In a small bowl, whisk together the olive oil, honey, minced garlic, thyme leaves, salt, pepper, and smoked paprika until well combined.
- Pour the honey mixture over the vegetables and toss until everything is evenly coated. Use your hands if needed to make sure all pieces are well coated with the mixture.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure not to crowd them. If they’re too close together, they’ll steam rather than roast.
- Place the baking sheet in the preheated oven and roast for 20 minutes.
- Remove the pan from the oven and carefully flip the vegetables with a spatula to ensure even browning.
- Return the pan to the oven and continue roasting for an additional 15-20 minutes, or until the vegetables are tender when pierced with a fork and caramelized around the edges.
- If the vegetables are browning too quickly, lower the oven temperature to 400°F (200°C) for the remaining cooking time.
- Once done, remove from the oven and, if desired, drizzle with balsamic vinegar or a squeeze of fresh lemon juice for a bright finish that balances the sweetness.
- Transfer to a serving dish and sprinkle with fresh chopped parsley.
- Serve hot as a side dish alongside your favorite protein, or as part of a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes