- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss potatoes and carrots with olive oil, garlic, paprika, thyme, salt, and pepper.
- Spread evenly on the baking sheet.
- Roast for 30-35 minutes, flipping halfway, until golden and tender.
- Garnish with fresh parsley and serve warm.
Option 2: Sautéed Potatoes & Carrots
- Heat olive oil or butter in a large pan over medium heat.
- Add potatoes and cook for 5 minutes, stirring occasionally.
- Add carrots, garlic, paprika, thyme, and chili flakes, stirring well.
- Pour in vegetable broth, cover, and let simmer for 15 minutes, or until veggies are tender.
- Remove from heat, sprinkle with fresh parsley, and serve.
Serving & Storage Tips
✔ Pair with grilled chicken, fish, or tofu for a complete meal.
✔ Store leftovers in an airtight container in the fridge for up to 3 days.
✔ Reheat in a pan or oven to restore crispiness.
Variants & Substitutions
- Cheesy Version: Sprinkle grated parmesan or cheddar cheese before serving.
- Spicy Twist: Add cayenne pepper or smoked paprika for more heat.
- Herb Lovers: Mix in fresh basil, rosemary, or oregano for extra aroma.
FAQ
1. Can I use sweet potatoes instead?
Absolutely! Sweet potatoes will add a natural sweetness to balance the flavors.
2. How do I make it crispier?
For roasted versions, spread veggies evenly and don’t overcrowd the baking sheet.
3. Can I make this dish ahead of time?
Yes! Roast or sauté ahead and reheat in the oven at 375°F (190°C) for 10 minutes.
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