Roasted Potatoes and Carrots Recipe

Roasted potatoes and carrots on a baking sheet.

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5 from 2 votes

This easy recipe delivers potatoes and carrots that are crispy on the outside and soft and fluffy on the inside.

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: carrots, crispy, fluffy, potatoes, roasted

Servings:

Calories: 226kcal

Author: Leigh Harris

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

Notes

You can also 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.

Any leftovers can be stored in the refrigerator for up to 4 days.

Nutrition