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These roasted potatoes and carrots turn out crispy and caramelized on the outside yet fluffy and tender in the center. They’re a low-effort and healthy side dish.
Coming up with new dishes every day can be a bit exhausting (I know, woe is me!), which is why having staple side dishes comes in handy.
Que, my roasted carrots and potatoes. Since I always have bags of potatoes and carrots on deck, this is a side I can whip up any day of the week. It’s easy and fast, and it even adds a healthy boost of fiber to dinnertime.
Why I love this recipe
- Cheap and quick. Potatoes and carrots are inexpensive, and the prep time is literally seconds.
- Nourishing. Like my roasted root veggies, this is a relatively low-fat, low-calorie, and high-fiber side. This means we can have air fryer fried chicken for dinner and STILL be healthy, right?
- 5 ingredients. And two of them are salt and pepper.
- Customizable. Sometimes, I’ll add different seasonings or toss in extra veggies so we never get bored. I’ll list more ideas below.
If you’re obsessed with roasting veggies, try my balsamic glazed Brussels sprouts, honeynut squash, or curried cauliflower next!
Key ingredients
- 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 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.
How to roast potatoes and carrots
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
- Use rainbow carrots. When I’m hosting, I find this makes for a nice presentation, though it’s optional.
- Lay them in an even layer. In order for the veggies to get evenly cooked, you want them to have 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.
What to serve with roasted carrots and potatoes
- Chicken. Crispy baked chicken thighs, baked chicken breast, or chicken piccata
- Seafood. Sous vide salmon or baked flounder
- Pork. Stuffed pork chops or air fryer pork chops
- Steak. Round steak, chuck eye steak, or air fryer ribeye
Storage instructions
To store: Let the veggies cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
To freeze: Transfer the veggies to a freezer-safe container and freeze for 3 months.
Reheating: Reheat the veggies in a preheated oven at 400F for 5-8 minutes or until warm. Or microwave them in 30-second intervals.
Frequently asked questions
Parboiling the potatoes before roasting them is optional. It is an extra step you can take to ensure that roasted potatoes are soft inside but crispy on the outside.
Potatoes take longer to cook than carrots. If you are cooking potatoes and carrots together, cut the carrots into larger pieces to make sure they cook at the same time.
More hearty veggie sides
If you tried this Roasted Potatoes and Carrots Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Roasted Potatoes And Carrots
Video
Ingredients
Instructions
- Preheat the oven to 200C/400F. Line a large baking dish with parchment paper.
- Quarter your potatoes and 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 together.
- Transfer the seasoned vegetables onto the lined dish and roast for 30-35 minutes, flipping the vegetables halfway through.
Notes
- Spices and herbs. 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.
- Swap the veggies. When I’m short on potatoes or carrots, I’ll sub in other veggies like green beans, broccoli, or bell peppers. Just make sure they’re all similar in size so they cook evenly.
- Fresh herbs. Garnish the veggies with parsley or fresh thyme for color and fresh flavor.
Nutrition
Originally published January 2023, updated and republished March 2025
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.