These roasted potatoes and carrots are coated in butter, garlic and herbs, then cooked until golden brown and tender. An easy and economical side dish that pairs well with chicken, beef and seafood.
I’m always looking for new side dish ideas to round out my meals. Some of my favorite options include sauteed brussels sprouts, baked french fries, and these delicious roasted potatoes and carrots.
I always have a bag of carrots in the fridge and a sack of potatoes in the pantry. These food staples last for a long time, are totally nutritious and also happen to be inexpensive. This roasted potatoes and carrots dish is simple, yet packed with tons of flavor.
How do you make roasted potatoes and carrots?
Start by peeling whole carrots and cutting them into thick slices, and then cut baby potatoes in half. In a large bowl, whisk together olive oil, melted butter, herbs and spices. Add the carrots and potatoes to the bowl and toss to coat. Spread the vegetables in a single layer on a sheet pan, then roast until the carrots and potatoes are tender and browned. Sprinkle with fresh parsley, then serve and enjoy.
Tips for the perfect side dish
- I prefer to use whole carrots cut into slices because I think they have the best flavor, but the pre-cut baby carrots will also work fine if you have those on hand. To save on prep time, you can also purchase a bag of pre-sliced carrots.
- You can really use any herbs to flavor your vegetables. I use a combination of dried thyme and fresh parsley, but you can also use fresh thyme or try other herbs such as rosemary, basil, oregano or green onions.
- Roasted potatoes and carrots will stay fresh in the refrigerator for up to 4 days, which makes this recipe great for meal prep.
- When I’m looking to make this dish a little fancier, I use rainbow colored carrots.
What kind of potatoes are good for roasting?
I prefer to use baby potatoes for this dish, because they have great flavor and the skin gets crispy as they roast in the oven. You can use baby red potatoes or the Yukon Gold variety, whichever one you prefer. If you can’t find baby potatoes, you can substitute larger potatoes that are cut into 1 1/2 inch sized pieces.
Roasted potatoes and carrots flavor variations
This dish is great as-is, but you can absolutely add other ingredients to customize it to your tastes.
- Vegetables: Add some other veggies to the mix such as asparagus, broccoli, red onions cauliflower or green beans. If you’re using more delicate vegetables, you’ll want to add them halfway through the roasting time so that they don’t get overcooked.
- Cheese: This recipe is great with a sprinkle of parmesan or feta cheese over the top.
- Protein: You can add chicken thighs or drumsticks to make this a complete meal, although you may need to increase the cooking time. Try adding a sprinkle of bacon after the dish comes out of the oven for even more flavor.
- Flavorings: I like to add other flavorings that I have on hand such as green olives, additional fresh herbs, smoked paprika, lemon juice, sun dried tomatoes or capers.
I make these roasted potatoes and carrots almost every week, it’s a hearty and flavorful side dish that will please both the kids and the adults in the house.
More side dishes to try
- Honey Roasted Carrots
- Roasted Root Vegetables
- Hasselback Potatoes
- Roasted Green Beans
- Candied Sweet Potatoes
Roasted Potatoes and Carrots Video
Roasted Potatoes and Carrots
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter melted
- 1 tablespoon garlic minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound whole carrots peeled and cut into 1 inch thick slices
- 1 pound small potatoes halved
- 2 tablespoons fresh parsley chopped
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine.
- Add the carrots and potatoes to the bowl and toss to coat.
- Pour the vegetables onto the sheet pan and spread into a single layer.
- Cook for 30-40 minutes or until potatoes and carrots are tender.
- Sprinkle with parsley, then serve immediately.
Gloria Torres says
Made these for dinner tonite & found this dish to be absolutely delicious!! I added asparagus to the potatoes & carrots & will definitely do that again – so good!
Love this simple, delicious recipe. Thank you for sharing.
Joann says
WOW! This was such a hit with my family. I decided to make it with our St. Patty’s Day meal. I decided to deviate from the norm and not cook my potatoes and carrots in water and try something new. Oh boy, I am so glad did. It came out AMAZING! There was not one potato or carrot left and most years, I’ve to throw away my leftover boiled and carrots and potatoes. Not this year! Not leftovers to be found. LOL Everyone LOVED it! Thank you for sharing this amazing recipe!
Susan Zollo says
Won’t the freshly minced garlic burn at 400 degrees?
Sara says
I don’t have trouble with it burning because it’s coated in the olive oil and butter mixture which insulates it from the heat. If you’re concerned, you could add the garlic during the last 10 minutes of the cooking time.
Heather Gagnon says
Incredible! I also added some Brussel spouts that I halved to the mixture. Will definitely be making this again.
Mark says
Great idea, I’m going to make this for Christmas dinner, and the sprouts are something my Mom would always serve. Smothered in turkey gravy mmmmm.
Audrey says
This recipe is so simple and can be done with so much variation that I use it often, and my family is never disappointed. I’m always looking for a quick no nonsense way to do veggies and this works very well!
Mike Murphy says
Have always liked roasted potatoes, recipe was easy, and SO really like them. In retrospect, they looked better at 30″ than at 49″. Used garlic salt instead of garlic powder, and skipped regular salt. And buttered baking dish.