Oven Roasted Golden Potatoes and Multi-Colored Carrots (Gluten Free)
These roasted potatoes and carrots are the perfect side to almost any meal. Lightly seasoned with shallots, garlic, and lemon, you can't go wrong!
Equipment
- 1 sheet pan or stone bar pan
Ingredients
- 2 lbs small golden potatoes, sliced in halves lengthwise
- 1 lb multicolored carrots
- 3 tbsp olive oil extra virgin
- 1 Meyer or small lemon, cut into eighths
- 1 Meyer lemon, juiced
- 1 large shallot, quartered
- 5 large cloves garlic, unpeeled
- 5-6 sprigs fresh thyme* sprinkle of salt and pepper
- a sprinkle of salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Drizzle olive oil on a baking sheet or stone pan. Add potato halves and turn over in the oil to coat before facing down on one side of the pan. Add the shallot pieces, garlic cloves, thyme, and lemon juice on top. Add a sprinkle of salt and black pepper. Roast for 12 minutes on a lower rack in the oven.
- Add the carrots to the remaining side of the pan. Drizzle olive oil over the carrots and turn to coat. Add a sprinkle of salt and pepper.
- Roast another 25 minutes.
- Remove the garlic from the peels. Remove the thyme sprigs before serving and replace with fresh. Lemon pieces will be slightly charred and can either be removed or left for color.
