Rosemary-Thyme Fingerling Potato and Carrot Sheet Pan Roast

National Food Day celebrates whole, simple ingredients, and this sheet-pan roast does just that with fingerling potatoes and rainbow carrots. Fresh rosemary, thyme, and smoked paprika lend fragrant golden edges to an easy American dinner.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 5g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 lb fingerling potatoes
• 1 lb rainbow carrots
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 4 garlic cloves
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 lemon
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed baking sheet with parchment for easier cleanup.
2. 2Halve the fingerling potatoes lengthwise so they lie flat. Peel the carrots if desired and cut them into 2-inch batons roughly the same thickness as the potato halves.
3. 3Place the potatoes and carrots in a large bowl. Smash the garlic cloves lightly with the side of a knife and add them whole to the bowl.
4. 4Drizzle with the olive oil, then sprinkle on the rosemary, thyme, salt, pepper, and smoked paprika. Toss thoroughly until every piece is glossy and evenly seasoned.
5. 5Spread the vegetables in a single layer on the prepared sheet pan, cut sides of the potatoes facing down for maximum browning. Avoid overcrowding so they roast rather than steam.
6. 6Roast for 20 minutes, then carefully flip and stir the vegetables with a spatula. Continue roasting another 15 to 20 minutes until the potatoes are deep golden and crisp-edged and the carrots are caramelized and tender when pierced.
7. 7Remove the pan from the oven. Finely grate the zest of the lemon over the hot vegetables, then squeeze on a tablespoon of juice.
8. 8Toss gently once more, scatter the chopped parsley over the top, and taste for seasoning, adding a pinch more salt if needed.
9. 9Transfer to a warm platter and serve immediately so the potato skins stay crackly and the herb aroma is at its peak.