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Oven-roasted Potatoes and Carrots with Thyme
Oven-roasted Potatoes and Carrots with Thyme

Before you jump to Oven-roasted Potatoes and Carrots with Thyme recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Mostly, people have been taught to believe that “comfort” foods are terrible for the body and should be avoided. However, if your comfort food is candy or junk food this is true. Other times, comfort foods can be utterly nutritious and good for us to eat. There are several foods that, when you eat them, may improve your mood. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.

Build a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for improving your mood. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” chemical substance that dictates to your brain how you feel day in and day out. The more serotonin you have, the better you are going to feel. Nuts, along with elevating your mood, can be a superb protein source.

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to oven-roasted potatoes and carrots with thyme recipe. You can have oven-roasted potatoes and carrots with thyme using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Oven-roasted Potatoes and Carrots with Thyme:
  1. Use 2 lb Baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise
  2. Get 1/2 tbsp olive oil
  3. Take 1/2 tsp coarse kosher salt
  4. Prepare 1/2 tsp freshly ground black pepper
  5. Prepare 2 tbsp minced fresh thyme
  6. Get 1/2 tbsp tablespoon butter or margarine
  7. Take 1 lb peeled baby carrots (this is a modification of the original recipe to save time),
Instructions to make Oven-roasted Potatoes and Carrots with Thyme:
    1. Preheat oven to 400°.
  2. Put carrots on large rimmed baking sheet, drizzle with olive oil.
  3. Bring a large pot of water to a boil over high heat and add potatoes. Boil for about 5 minted till fork tender.
  4. While potatoes are boiling, roast carrots in oven, when potatoes are done, drain them completely and spread on a large rimmed baking sheet with carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
  5. Transfer vegetables to a large bowl and add thyme and butter or margarine; gently toss to coat evenly. Serve warm or at room temperature.

I have a new favorite vegetable side dish—roasted carrots. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. Try roasting the carrots with fresh thyme. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this.

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