Herb-Roasted Fingerling Potatoes and Carrots

Sheet-pan roasting is a beloved American weeknight move that coaxes deep caramelization from simple roots. Fingerling potatoes and carrots crisp at the edges while rosemary, thyme, and garlic perfume every bite.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 4g protein
• 36g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 lb fingerling potatoes
• 1 lb carrots
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 4 garlic cloves
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 lemon
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup.
2. 2Halve the fingerling potatoes lengthwise so the cut sides can caramelize. Peel the carrots if desired and cut them into 2-inch sticks roughly the same thickness as the potato halves.
3. 3Place the potatoes and carrots in a large bowl. Drizzle with the olive oil, then add the chopped rosemary, thyme, smashed garlic cloves, salt, and pepper. Toss until every piece is evenly coated.
4. 4Spread the vegetables in a single layer on the prepared sheet, cut sides of the potatoes facing down. Avoid overcrowding so they roast instead of steam.
5. 5Roast for 20 minutes, then remove the sheet and flip or stir the vegetables so new surfaces contact the pan.
6. 6Return to the oven and continue roasting another 15 to 20 minutes until the potatoes are crisp-edged and fork-tender and the carrots are caramelized at the tips.
7. 7Remove from the oven. Finely grate the zest of the lemon over the hot vegetables and squeeze a little fresh juice across the pan.
8. 8Toss gently on the sheet so the citrus and herbs coat everything. Taste and add a pinch more salt if needed.
9. 9Transfer to a serving platter and scatter the chopped fresh parsley over the top.
10. 10Serve hot as a vibrant potato-forward side that lets the fingerlings stay the star while the carrots add sweetness and color.