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Garlic Butter Roasted Potatoes and Carrots

2 lb Harvest Haven Linzer potatoes
4 large Harvest Haven carrots peeled, sliced diagonally, 1cm thick
1/3 cup unsalted butter, melted
1 tablespoon minced garlic
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
fresh parsley for garnishing as desired

Preheat oven to 400 degrees F.

Cut the potatoes into chunks and place in a large bowl with sliced carrots.

In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.

Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.

Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.

Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.

Brush with reserved garlic butter before serving if desired.

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