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🍽️ Roasted Potatoes and Carrots with Herbs

312 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes (young)
• 2 bunches small carrots (with greens)
• 0.25 bunch dill
• 0.25 bunch parsley
• 0.25 bunch rosemary
• 0.25 bunch thyme
• 2 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Wash the potatoes thoroughly and scrub the skin clean with a brush.
2. 2. Cut the potatoes into halves, quarters, or sixths, depending on their size.
3. 3. Wash the carrots well and cut off the green tops.
4. 4. Grease a baking dish with oil and season it lightly with salt and pepper.
5. 5. Place the potatoes in one half of the dish and the carrots in the other half.
6. 6. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
7. 7. Bake the vegetables in the preheated oven for about 30 to 40 minutes.
8. 8. Wash the herbs and shake them dry.
9. 9. Roughly chop the rosemary and thyme.
10. 10. Finely chop the parsley and dill together.
11. 11. Take the baking dish out of the oven after 30 minutes.
12. 12. Mix half of the chopped rosemary and thyme mixture with the potatoes.
13. 13. Sprinkle the remaining rosemary and thyme over the potatoes.
14. 14. Do the same with the carrots: mix half the herbs in and sprinkle the rest on top.
15. 15. Put the dish back in the oven and finish baking.

Nutrition per serving

• kcal: 312
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 56 g