Step 1

Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.

Step 2

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.

Step 3

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.)

Step 4

Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.