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Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
Cut the largest mini potatoes in half. Leave the smallest potatoes whole. Peel and slice the carrots into ½ inch rounds. Place both the potatoes and carrots on the baking sheet.
Drizzle the olive oil over the top. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Toss well to coat. Then spread the vegetables out in a single layer. (You can also mix the oil and seasoning in a separate bowl and pour over the top.)
Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.