# Ingredient List:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
02 - 1 pound carrots, peeled and cut into 1 to 1.5 inch pieces
→ Seasonings and Oil
03 - 3 tablespoons olive oil
04 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
05 - 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
06 - 1 teaspoon garlic powder, optional
07 - 0.5 teaspoon paprika, optional
08 - Salt to taste
09 - Black pepper to taste
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - Place halved baby potatoes and sliced carrots on the baking sheet. Drizzle with olive oil, then sprinkle with rosemary, thyme, garlic powder, paprika, salt, and black pepper.
03 - Toss the vegetables thoroughly to ensure all pieces are evenly coated with oil and seasonings.
04 - Spread vegetables out in a single layer to optimize even roasting and prevent overcrowding.
05 - Roast in the preheated oven for 30 to 40 minutes, flipping vegetables halfway through to promote uniform browning.
06 - Remove roasted vegetables from the oven, let cool slightly, and optionally garnish with fresh herbs before serving.
