Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 lb large carrots, peeled and sliced into 2-inch diagonals
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, smashed in skins
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and place an empty extra-large rimmed baking sheet inside for at least 10 minutes to pre-heat.
  2. Wash the potatoes and peel the carrots. Cut potatoes into 1-inch cubes and carrots into 2-inch diagonal chunks to ensure even cooking.
  3. In a large mixing bowl, combine the potatoes and carrots. Drizzle with olive oil and add the chopped rosemary, dried thyme, sea salt, and black pepper.
  4. Toss the vegetables vigorously until every piece is thoroughly coated in the oil and herb mixture.
  5. Carefully remove the hot baking sheet from the oven and spread the vegetables and smashed garlic cloves across the surface in a single layer.
  6. Roast for 15 minutes, using a metal spatula to flip the vegetables halfway through, then bake for another 10 minutes, until the potatoes are golden brown and the carrots are tender.