Roasted Potatoes and Carrots
These roasted potatoes and carrots are simple to prepare with just a few everyday ingredients. They have a golden and crispy exterior with a soft and fluffy interior.
Why You Love This
- This roasted potatoes and carrots recipe makes an inexpensive side dish to any meal. Whether it’s a weeknight meal or a Thanksgiving side dish.
- It’s an easy dish to prepare that is mostly hands-off. Roasting the vegetables brings out their natural sweetness that balances well with the herbs in this recipe.
- Bring back this affordable dish. It’s humble but so flavorful! A roasted vegetable is always tastier than and steamed or boiled vegetable.
This dish is so flavorful it goes well with most proteins. Serve it during the holidays with Brown Sugar Glazed Ham or Last Minute Turkey Brine Turkey. It also goes well with Prime Rib (500 , rule), Roasted Chicken, Grilled Pork Tenderloin, or Grilled Chicken.
For a full list of ingredients and instructions see the recipe card at the bottom of this post.
How to Make Roasted Potatoes and Carrots
See the recipe card below for a full list of ingredients and instructions.
Tips
- You can line the baking sheet with aluminum foil or parchment paper for easy clean up. But be aware that parchment paper prevents the vegetables from directly contacting the hot pan. It also retains moisture which will steam the vegetables with less browning.
- Roasted carrots can take longer to roast than potatoes so be sure they are cut into 1/2-inch sized pieces to ensure even cooking time.
- For extra browning broil them once they are fork tender for a few minutes. Watch them closely.
- Mix the oil and seasonings in a large bowl, add the potatoes and carrots, and toss until evenly coated. Then place them on the sheet pan. I do it right in the pan for less clean up.
- Use a large sheet pan, you want space between the vegetables so they roast not steam.
Variations
- We prefer whole carrots for better flavor. But you can use baby carrots if desired.
- Use your favorite variation of fresh herbs. Such as basil or oregano.
- If you can find rainbow carrots they make a pretty presentation during the holidays.
- Sprinkle them with some grated parmesan cheese or pecorino romano cheese.
- Add an onion cut into wedges. The sweetness of a roasted onion is undeniable.
- Add some whole garlic cloves about halfway through the cooking time.
- Add other vegetables. But consider the cooking time of what you are adding. If they will cook faster, add them halfway through the cooking time. Vegetables that hold up to high heat roasting such as beets, turnips, parsnips, or brussels sprouts.
FAQs
I prefer baby potatoes. They have more flavor and don’t tend to get mushy. Baby red potatoes or baby Yukon gold potatoes work great. If you would like to use larger Russet potatoes cut them into 1 1/2 inch pieces.
Cool the roasted carrots and potatoes to room temperature. Place them in an airtight container and refrigerate for up to 4 days.
I don’t recommend freezing this dish. After thawing potatoes tend to change in texture.
Place them on a parchment lined baking pan and warm them in a 400 degree oven for 10 minutes or until warmed through.
More Side Dish Recipes
Roasted Potatoes and Carrots Recipe
Ingredients
- 1 1/2 lbs Baby potatoes Red or Yukon Gold
- 1 lb Carrots
- 1/3 cup Olive oil and extra for the baking sheet
- 1 tbsp Fresh rosemary or 1 tsp dried rosemary
- 2 tsp Fresh thyme or 1 tsp dried thyme
- 1 tsp Kosher salt or more to taste
- 1/2 tsp Black pepper
- 1 tbsp Fresh parsley chopped, optional
Instructions
- Preheat oven to 425 degrees F. Brush a large rimmed baking sheet with olive oil or spray with cooking oil.
- Wash and dry the potatoes. Cut the larger potatoes in half and leave the smaller ones whole. Peel and cut the carrots into 1/2 inch rounds. Place the vegetables on the prepared baking sheet.1 1/2 lbs Baby potatoes, 1 lb Carrots
- Drizzle the olive oil over the vegetables. Sprinkle the fresh rosemary, thyme, kosher salt, and black pepper over them. Toss them with your hands to coat evenly and spread them out into a single layer.1/3 cup Olive oil, 1 tbsp Fresh rosemary, 2 tsp Fresh thyme, 1 tsp Kosher salt, 1/2 tsp Black pepper
- Bake for 30-40 minutes or until fork tender and golden brown. Garnish with fresh parsley and serve.1 tbsp Fresh parsley