Roasted Purple Potatoes and Carrots

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American


Have you ever cooked with purple potatoes? If not, check your local store for these beauties. They are full of anti-cancer ingredients and may help fight against memory loss.


  • 23 purple potatoes (they are fairly small), cut into 1 inch cubes
  • 23 carrots, cut into 1/2 inch slices
  • 12 tablespoons good olive oil
  • 1 teaspoon sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper (or a few good cranks)
  • 34 sprigs of thyme, stems removed and chopped
  • 1 sprig of rosemary, stems removed and minced


  1. Preheat the oven to 425 degrees F.
  2. Place all the cut vegetables in a single layer on a baking sheet. Drizzle them with olive oil, salt, pepper, thyme and rosemary. Toss well. Bake for about 20 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Keep an eye on them so they don’t burn.
  3. Season with salt and pepper to taste and serve hot.