Roast Potatoes and Carrots
Popular, healthy, and easy roasted potatoes and carrots is a flavorsome and fuss-free side ideal for the holidays. Tender on the inside and crispy on the outside make them simply irresistible. And of course, butter always makes it better.
Roasted vegetables make the ultimate side dish. Chop, season, and pop in the oven for a hands-off, guilt-free recipe. They’re kid-friendly, nutritious, and packed with fiber, vitamins, and minerals. This week, potatoes were on sale, so I stocked up.
Any time I want fast and healthy, a sheetpan dinner is the menu. Put it all on a baking sheet, add oil and whatever spice blend you crave, and pop it in the oven to bake while you chill with that glass of wine.
The Best Vegetables for Roasting
This week, I had carrots and potatoes. But any root vegetable is fair game. Besides the aforementioned, parsnips are one of my faves.
Beets, turnips, rutabagas, and sweet potatoes are excellent if you have them. Feel free to mix and match. Some onion wedges, chopped zucchini, a fennel bulb, celeriac, and eggplant are also fantastic choices. Have fun and experiment.
How to Roast Potatoes and Carrots
- Toss the chopped potatoes and carrots with melted butter in a large bowl to evenly coat them. (Photo 1)
- Add garlic, rosemary, thyme, Italian seasoning, salt, and pepper, and mix well. (Photos 2-3)
- Roast on a baking sheet at 400℉ (205℃) for 30-40 minutes or until tender and crispy. Sprinkle with parsley and serve hot. (Photo 4)
Tips and Notes
- Cut the vegetables into uniform sizes for even roasting.
- Avoid overcrowding the pan so they can brown instead of steaming.
- The higher heat, 400℉ (205℃), helps in caramelization. And you can roast veggies at 425℉ (220℃) if you prefer.
- Dried herbs and the hardier ones like rosemary and thyme go in before roasting. However, fresh parsley, cilantro, and green onions are best added right after the pan comes out of the oven.
Make Ahead and Leftover Makeovers
Making a double or triple batch goes a long way in meal prepping. They even freeze well, and you can reheat them in the oven in a flash.
Leftovers also go great in soup, stews, and frittatas or other egg dishes. Just chop them into smaller pieces and add them to the mix.
What Pairs With Roasted Carrots and Potatoes
The first main dish that comes to mind is a beef roast, but this recipe also goes great with chicken. You can even roast the chicken in the same pan for easier cleanup. And some homemade biscuits and gravy won’t hurt.
More Deliciously Healthy Vegetable Sides
- Oven Roasted Corn on the Cob
- Braised Cabbage Wedges
- Green Beans and Potatoes
- Pineapple Coleslaw
- Roasted Broccoli and Carrots
By Imma
Watch How to Make It
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This blog post was originally published in March 2021 and has been updated with additional tips, new photos, and a video.
Roasted Potatoes and Carrots
Ingredients
- 1 pound (450g) small potatoes, clean and dry
- 1 pound (450g) carrots, peeled and cut into 1-inch thick slices
- 3 tablespoons (42g) butter, melted (or olive oil for dairy-free)
- 3 cloves garlic, minced
- 1 sprig rosemary, finely chopped
- 2 sprigs fresh thyme, finely chopped
- 2 teaspoons (4g) Italian seasoning
- salt and pepper to taste
- 1 tablespoon (4g) fresh parsley, finely chopped for garnish
Instructions
- Preheat oven to 400℉ (205℃).
- In a large mixing bowl, toss the potatoes and carrots in the melted butter until evenly coated.
- Add the garlic, rosemary, thyme, Italian seasoning, salt, and pepper, and mix well.
- Transfer to the baking sheet and bake for 30-40 minutes until tender and crispy.
- Sprinkle with parsley and serve hot.
Tips & Notes:
- A bag of pre-cut or baby carrots is a time-saver.
- Rainbow-colored carrots and a drizzle of honey make it kid-friendly.
- You can use your favorite spices, a pinch of cayenne for a little kick, or grated Parmesan cheese for flavor variations.
- Arrange the vegetables in a single layer without overlapping for even roasting.
- For easier cleaning and to prevent sticking, line the baking sheet with parchment paper.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
This was a huge hit with the kids and hub and I have picky eaters. Big thumbs up. Super easy to make. Two thumbs up!
Thank you for the wonderful feedback, Renee. Glad this was a huge hit with your family!
Absolutely delicious! Thank you so much for this recipe! I cut everything uniformly, they baked beautifully.