Name: Oven-roasted baby potatoes and carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Belgian
Ingredients: 600 g baby potatoes; 2 tbsp olive oil; 3 sprigs rosemary (or 1 tsp dried); 1 clove garlic (crushed); za’atar (to taste); salt (to taste); pepper (to taste); 400 g carrots; 1 tbsp olive oil; 1 tsp thyme; 1 tbsp honey (or maple syrup); salt (to taste); pepper (to taste)

Method

Get cooking

Preparation

Preheat the oven to 200°C (fan).
Wash and halve the baby potatoes (there is no need to peel them).
Peel the carrots and cut into 6cm lengths. Then cut lengthways into 2 halves and each half lengthways again into 2 pieces (so into 4 pieces ;-) ). You can also cut them into slices if you prefer.

Seasoning

Season the baby potatoes separately with olive oil, za’atar, rosemary sprigs, garlic, salt and pepper.
Mix the carrots with olive oil, thyme, honey, salt and pepper.
Place the potatoes and carrots on opposite sides of a baking tray.

Roasting

Place the tray in the middle of the oven and roast for 40–45 minutes until everything is golden and cooked through. Stir every quarter of an hour.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Taste during the last quarter of an hour and adjust the seasoning of the potatoes and carrots as desired. Continue roasting briefly until cooked through.

Tip

Prefer a softer result with less colour? Lower the temperature to 170°C and extend the cooking time to 55–60 minutes. Add some cherry tomatoes for the last 10 minutes for extra colour and freshness.

Oven-roasted baby potatoes and carrots

Ingredients

Baby potatoes

For the carrots

Get cooking

Preparation

Seasoning

Roasting

Tip