Oven-Roasted Potatoes And Carrots With Thyme

By Sunset
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2 pounds baby Yukon Gold potatoes (see Notes), scrubbed and halved lengthwise

2 pounds carrots, peeled, halved lengthwise, then halved crosswise

2 tablespoons olive oil

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh thyme

1/2 tablespoon butter

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