Garlic Butter Roasted Carrots and Potatoes

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The Ultimate Cozy Side Dish: Garlic Butter Roasted Carrots and Potatoes

Hey friends, and welcome back to Dinner with Mom.

Let’s talk side dishes—those quiet heroes of the dinner plate. They might not always be the star of the show, but the right side dish can completely transform a meal. And this one? It’s got comfort written all over it: Garlic Butter Roasted Carrots and Potatoes.

This recipe is one of those that lives in my heart. It’s simple, rustic, and feels like it belongs right alongside a roast chicken on a Sunday evening or a skillet of creamy beef and gravy on a chilly weeknight. I can still remember my grandmother’s baking sheet filled with root veggies sizzling in butter, the garlic mingling with rosemary and thyme—our whole kitchen smelled like a hug.

Why This Side Dish Is Always a Win:

• Flavorful and Fuss-Free: Garlic, butter, and herbs are all you need to take simple veggies and turn them into something you’ll crave.

• Kid-Approved: The natural sweetness of the roasted carrots and the buttery golden potatoes make this side a hit even with picky eaters.

• Versatile: It pairs beautifully with everything—chicken, beef, pork chops, or even as a part of a veggie bowl.

And the best part? It’s made with humble ingredients you probably already have in your kitchen. No frills, no fuss—just good, honest food.

A Little Tip:

If you want to get a little fancy, toss in a handful of green beans or swap the carrots for parsnips in the fall. And don’t skip the Parmesan at the end if you’ve got it—it adds a little savory sparkle.

I hope this side finds a home in your weekly rotation like it has in mine. It’s the kind of recipe that doesn’t just feed your family—it gathers them. Around the table. Around the warmth. Around the moment.

Recipe

Garlic Butter Roasted Carrots and Potatoes

Ingredients:

• 1 pound baby potatoes, halved (Yukon gold or red potatoes work great)

• 1 pound carrots, peeled and sliced into thick sticks

• 3 tablespoons unsalted butter, melted

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Optional: a sprinkle of grated Parmesan for serving

  
  

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.

2. Prepare the Veggies: In a large bowl, combine the halved baby potatoes and sliced carrots. In a small bowl, mix together the melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper.

3. Toss and Coat: Pour the garlic butter mixture over the veggies and toss until everything is well coated.

4. Roast: Spread the vegetables evenly on the baking sheet in a single layer. Roast for 30–35 minutes, stirring halfway through, until the carrots are tender and the potatoes are golden and crispy on the edges.

5. Finish and Serve: Garnish with fresh chopped parsley and a light sprinkle of Parmesan if you like. Serve warm as a perfect side to chicken, beef, or any cozy main dish.