Roasted Potatoes And Carrots
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My roasted potatoes and carrots come out crispy and caramelized on the outside, yet fluffy and tender in the center. They’re a healthy, low-effort side dish that’s ready in just 30 minutes.
I make roasted potatoes and carrots weekly because they go with absolutely everything and never fail to get eaten first (ask my sister). They’re golden and crisp on the outside, tender inside, and make the perfect two-for-one side: hearty enough to stand in for a starch, but with plenty of veggie goodness, too.
I started making them for my partner and me when we used to meal prep religiously and wanted a simple yet tasty side dish for our various proteins. It also tasted delicious cold (seriously). I’ve since tweaked my original recipe a little to land on a short, reliable seasoning blend that enhances their natural sweetness. I love that they are low-effort and high reward, and he loves them because, well, potatoes are a food group to him.
What readers are saying
★★★★★ – “Quick and easy. I did add a handful of whole garlic cloves while cooking and fresh thyme once veggies cooled a bit, and they were perfect 🙂 Took them to a potluck at church for Easter.” – Gigi
Key ingredients
Here’s what goes into roasted carrots and potatoes. I’m also including some variations I’ve had success with. The full list with measurements is in the recipe card.
- Carrots. I highly suggest choosing large carrots, as we want them to cook evenly with the potatoes without burning. I went with orange carrots, but you could use any color.
- Potatoes. During recipe testing, I roasted different kinds of potatoes, and the waxy, starchy ones (Yukon Golds and red potatoes) worked best. I also liked the Russet potatoes, but the texture was a bit softer in the middle.
- Olive oil. To drizzle over the vegetables before roasting them. I also love using melted butter, but olive oil is healthier and dairy-free.
- Salt and black pepper. To taste.
Recipe variations
Here are some fun ways to change things up:
Use rainbow carrots. When I’m hosting, I find this makes for a nice presentation, though it’s optional.
Spices. Try garlic powder, onion powder, chili powder, paprika, or Italian seasonings.
Cheese. When I’m feeling extra fancy, I’ll sprinkle Parmesan cheese over the veggies as soon as they’re out of the oven.
Fresh herbs. Garnish the veggies with parsley or fresh thyme for color and fresh flavor.
How to roast potatoes and carrots
Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven.
Step 2- Cut the veggies. Cut the potatoes and carrots into even-sized pieces and add them to a bowl. Drizzle with oil and sprinkle salt and black pepper to taste. Toss to coat.
Step 3- Roast. Spread the veggies on the sheet pan and roast until fork-tender, flipping midway through.
Arman’s recipe tips
- Don’t bother peeling the carrots. I tried peeling the carrots before roasting them, and honestly, no one noticed a difference. Just rinse them under cold water–but scrub away any visible dirt.
- Lay them in an even layer. To ensure the veggies are evenly cooked, they need equal access to the heat. There should be little to no overlapping.
- Are your carrots smaller than the potatoes? When this happens, I’ll separate the carrots and potatoes on two baking sheets. This way, if the carrots are done before the potatoes, I can remove them earlier.
Frequently asked questions
You can, but I only recommend it if your potatoes are significantly larger than the chopped carrots (think quartered potatoes). In that case, par-boil them for about 5 minutes rather than fully boiling, or they’ll lose their shape once roasted.
You can! Once the veggies have cooled, transfer them to a ziplock bag and store them in the freezer for up to 3 months.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Roasted Potatoes And Carrots
Video
Ingredients
- 3 medium potatoes
- 2 large carrots
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking dish with parchment paper.
- Quarter your potatoes, then halve them again. Chop the carrots into 2-inch pieces. Place them in a large mixing bowl and drizzle olive oil on top. Season with salt and pepper and gently mix.
- Transfer the seasoned vegetables onto the lined dish and roast for 30 minutes, flipping the vegetables halfway through.
- Remove them from the oven and serve immediately.
Notes
- To store: Let the veggies cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat the veggies in a preheated oven at 400°F for 5-8 minutes or until warm. I don’t recommend microwaving them unless you don’t mind the texture of soft potatoes.
- The best potatoes to use are starchy ones like Yukon Gold and Red potatoes.
Thank you for your delicious recipes and sharing them with us.. much appreciated 👍
very good and easy, will definitely make again
Quick and easy. I did add a handful of whole garlic cloves while cooking and fresh thyme once veggies cooled a bit and they were perfect 🙂 Took them to a potluck at church for Easter.
Sounds like a great idea adding the garlic cloves.❤️garlic.