Oven-roasted Potatoes and Carrots with Thyme

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 tablespoon butter 
• 2 pounds carrots peeled halved lengthwise halved
• 0.5 teaspoon coarse kosher salt 
• 2 tablespoons thyme leaves fresh minced
• 2 tablespoons olive oil 
• 2 pounds baby yukon gold potatoes scrubbed halved lengthwise (see Notes)

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 40
2. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet.
3. Add carrots, drizzle vegetables with olive oil, season generously 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 butter; gently toss to coat evenly.
6. Serve warm or at room temperature.