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Easy Thanksgiving sides recipes for a festive holiday meal

Roasted Yukon Gold Potatoes and Carrots

A delightful and colorful roasted vegetable side dish that is easy to prepare and perfect for any holiday meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish, Thanksgiving
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 pound large carrots, peeled and sliced into 1-inch thick rounds
Seasoning and Oil
  • 1/4 cup extra virgin olive oil Quality olive oil enhances flavor.
  • 4 cloves garlic, minced Add more according to taste.
  • 1 teaspoon dried rosemary Feel free to swap with other herbs.
  • 1 teaspoon dried thyme Alternatively, use oregano.
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
Garnish
  • To taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a very large mixing bowl, combine olive oil, garlic, rosemary, thyme, salt, and black pepper. Stir well.
  3. Add potatoes and carrots, and toss until they are fully coated in the oil and herb mixture.
  4. Spread the vegetables in a single layer on the prepared baking sheet with some space between them.
Roasting
  1. Place the tray in the center rack of the oven and roast for 35 to 45 minutes.
  2. Halfway through, flip and stir the vegetables with a spatula for even browning.
  3. Check for doneness by piercing a potato with a fork; it should be soft inside and golden-brown outside.
Serving
  1. Remove from oven and sprinkle fresh parsley over the hot vegetables.
  2. Transfer the roasted vegetables to a warm serving bowl and serve immediately.

Notes

These roasted vegetables pair well with roast turkey or beef and can be reheated. Leftovers can be stored in an airtight container for up to 3 days.
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