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.
Easy and quick! Enjoyed this tonight.
I used russet potatoes cut into 1 inch squares and baby carrots and this came out wonderful! My family and I all loved it. Thank you so much for this recipe!
If you want to roast chicken in the same pan for a complete one pan dinner, how do you adjust the recipe so the potatoes and carrots don’t come out over done/burned.
Are you looking to roast a whole chicken? I’d just add the potatoes and carrots about 20 minutes into the cooking time for the chicken.
I was thinking of making this with cabbage for St. Pat’s Day. Any thoughts on how to do this? Thank you!
You can use this recipe and just place the cabbage wedges on the pan with the carrots and potatoes 20 minutes into the bake time: https://www.dinneratthezoo.com/roasted-cabbage/
Is it possible to make this up in advance (maybe 1-2 hours) and bake later? I would think it would be like a marinade but was wondering if the potatoes would turn brown?
The potatoes would most likely brown but the carrots would be fine.
You can cut the potatoes and put in a bowl of water until ready to mix all ingredients. Drain well, the water keeps potatoes from turning brown. I’ve done this the night before also, just refrigerate!
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.
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!
Using Mrs Dash Seasoning is perfect and flavorful
How best to reheat leftovers?
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!
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?
I’d add them to the pan during the last 5 minutes of the cook time!
I love how easy this recipe is and gets my kids to eat carrots! Thanks for the delicious recipe!
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.
This was so easy and so flavorful! Even my picky kids asked for seconds!
This recipe made an awesome side dish! We love potatoes so this was a huge hit!
What a great combo of roasted vegetables! They look so colorful, appetizing, and inviting. And yes, I am going to give it a try!
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.
It’s the simple, classic recipes that we keep coming back to, time after time. This goes with EVERYTHING!
This was such a huge hit at our house! Can’t wait to make it again!
My family would love this!! Looks incredibly delicious!
I made these for dinner and they tasted fabulous! Making again ASAP
My family loves this recipe! It’s our favorite! I will definitely be making this again!
I made this for my family and everyone absolutely loved it!