Roast carrots, potatoes and mushroom in fresh herbs

By admin
17 April 2015

Serves: 4

Cooking time: 45 minutes


  • 500 g baby potatoes, halved
  • 3 large carrots, peeled and cut into big chunks
  • 500 g button mushrooms
  • 30 ml (2 tablespoons) olive oil
  • coarse salt and freshly ground black pepper, to taste
  • 15 ml (3 tablespoons) chopped fresh thyme
  • 15 ml (3 tablespoons) chopped fresh oregano


  1. Preheat oven to 180°C.
  2. Bring a large pot of water to boil, add potatoes and cook until just tender, about 10 minutes, drain thoroughly and spread in a single layer on a large roasting tin.
  3. Add carrots and mushrooms, drizzle vegetables with olive oil, season with salt and pepper, and gently toss to coat evenly.
  4. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
  5. Transfer vegetables to a large bowl and add thyme, and oregano, gently toss to coat evenly. Serve warm.
  6. Tip: Use 65g butter instead of olive oil, dot it over the vegetables.