(This is the one I made last night… and yes, the paprika mattered to me. But if you don’t have it, don’t worry). This dish is everything I want on a weeknight when I get hungry for something healthy. It has crispy edges, soft centers, and that warm smoky-sweet flavor that makes you wonder why roasted vegetables ever bored you before. The sweet smoked paprika brings a whisper of campfire and caramelization, the butter adds richness, and the herbs tie it together. It’s simple, but it tastes like you fussed for hours.
Ingredients for the roasted carrots and potatoes
2 TBSP avocado oil (or another high smoke-point oil)
3 TBSP melted butter
2 TEA minced garlic
1 TEA “real salt” or sea salt
½ TEA dried thyme
½ TEA dried rosemary
1 TEA sweet smoked paprika
Black pepper to taste
1½ cups carrots, cut into chunks (about ½ pound)
3 cups small potatoes, quartered (about 1–1¼ pounds) – white or red skin – whatever you like
1 TEA flake salt, for finishing
Fresh parsley, chopped, for garnish
Optional upgrades (pick one so the paprika stays in charge):
• Grated lemon zest after roasting for brightness, nice in the summer months.
• A light snowfall of Parmesan the last 5 minutes of cooking, mmm!
• A tiny pinch of red pepper flakes if you like the heat and don’t need famotidine afterwards.
• A few slices of onion.
Directions
Preheat your oven to 425°F and line a sheet pan or roasting pan with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oil, melted butter, garlic, salt, thyme, rosemary, sweet smoked paprika, and pepper. Add the carrots and potatoes, tossing until every piece is coated.
Spread the vegetables out on the sheet pan in a single layer as best you can, so they roast, not steam. Slide into the oven and roast for about 25 to 30 minutes, turning once halfway through. Start checking at the 25 minute mark because these can go from perfect to burnt in a short period of time. They’re done when the edges are caramelized and a fork slips in easily. Honestly, they’re done when you like the way they look – for me that would be crispy! Pull out of the oven and finish with flake salt and fresh parsley. If you’re using lemon zest or Parmesan, add it at this point while the veggies are still hot enough to melt.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
