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.
Diane says
Sounds wonderful. We love roasted veggies, especially carrots and potatoes, but how can I drastically reduce sodium, which is very high , without sacrificing flavor. We are on a sodium restricted diet.
Sara says
All of the sodium comes from the salt, so I’d suggest just reducing the amount of salt to a level that works with your diet!
Jan says
Using Mrs Dash Seasoning is perfect and flavorful
Patricia says
How best to reheat leftovers?
Sara says
You can microwave it but it’ll be soft, if you want the potatoes to crisp up you’ll need to reheat in the oven!
Julie L says
I’m wondering how you use olives with this recipe. I love all types of olives – would you actually roast them with the carrots and potatoes or add them later?
Sara says
I’d add them to the pan during the last 5 minutes of the cook time!
Jen Talley says
I love how easy this recipe is and gets my kids to eat carrots! Thanks for the delicious recipe!
Luci says
These roasted potatoes and carrots are absolutely delicious! So simple and full of flavor. I made these as a side for steak and it was a hit in my house.
Allyson Zea says
This was so easy and so flavorful! Even my picky kids asked for seconds!
Kathryn Donangelo says
This recipe made an awesome side dish! We love potatoes so this was a huge hit!
Irina says
What a great combo of roasted vegetables! They look so colorful, appetizing, and inviting. And yes, I am going to give it a try!
Bhawana says
I love carrot & potato combination. These roasted version of both of them looks perfect. I make this in winter twice a week. totally in love with this.
Dorothy says
It’s the simple, classic recipes that we keep coming back to, time after time. This goes with EVERYTHING!
Beti says
This was such a huge hit at our house! Can’t wait to make it again!
katerina says
My family would love this!! Looks incredibly delicious!
Vikki says
I made these for dinner and they tasted fabulous! Making again ASAP
Beth says
My family loves this recipe! It’s our favorite! I will definitely be making this again!
Amanda says
I made this for my family and everyone absolutely loved it!