1 lb Red Dog German butterball potatoes, quartered
1 bunch carrots, cut into chunks
3 tablespoons olive oil
1.5 tablespoons chopped fresh rosemary
1.5 tablespoons chopped fresh thyme
1.5 teaspoons kosher salt
Black pepper
1.5 tablespoons chopped fresh parsley

Preheat oven to 425 degrees. Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine. Bake for 30 minutes, stirring halfway through. Top with fresh parsley.