Roasted Potatoes and Carrots

I served these at Dinner Club alongside the Roasted Pork.

Roasted Potatoes and Carrots

6 Tbsp. olive oil

4 Tbsp. butter, melted

2 Tbsp. garlic, minced

1 Tbsp. salt

½ tsp. pepper

1 tsp. dried thyme

2 pounds whole carrots peeled and cut into 1 inch thick chunks

2 pounds small potatoes, halved

4 Tbsp. fresh parsley, chopped  (optional)

Preheat the oven to 400 degrees.  Coat a sheet pan with cooking spray.  Place the olive oil, butter, garlic, salt, pepper, and thyme in a large bowl and whisk together.  Add the carrots and potatoes to the bowl and toss to coat.  Pour the vegetables onto the sheet pan and spread out in a single layer.  Cook for 30-40 minutes or until potatoes and carrots are tender and slightly browned.  Sprinkle with parsley and serve immediately.