These oven Roasted Potatoes and Carrots take two ordinary vegetables and turn them into something amazing! All it takes is a few minutes of prep plus a blend of garlic and herbs to make this tasty oven-baked vegetable side dish. The carrots and potatoes turn out crisp with delicate sweetness that goes with so many different main dishes.
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Roasted carrots and potatoes make a perfect pair! The sweetness of roasted carrots complements the earthy richness of potatoes, creating a flavorful and satisfying side dish that really delivers. What I love best is that this side dish recipe takes me just minutes to make and pairs great with a variety of main courses.
This makes it the sheet pan recipe for busy weeknights but also elevated enough to serve for a celebration or special occasion. If love this dish you need to try these Oven Roasted Potatoes, Sheet Pan Sausage Green Beans and Potatoes, or our Homemade Mac and Cheese too!
Why You'll Love Roasted Carrots and Potatoes
- Easy and Tasty: This dish takes minimal prep time to get in the oven where it cooks up into a side dish that is sure to enhance your meal!
- Versatile Side Dish: This simple blend of roasted vegetables pairs well with just about any main course! Try it with your favorite chicken, beef, or vegetarian dinner recipes.
- Delicious Yet Budget-Friendly: Carrots and potatoes are inexpensive to buy and many of the other ingredients you may already have in your kitchen, making this even easier on your grocery budget.
Ingredients
- Baby Potatoes: I love using baby potatoes because they simply require much less prep. I also find they have a creamy texture that's perfect for roasting in the oven. You can also use other potatoes for roasting such as Yukon gold, red potatoes, or Russet potatoes. These may require peeling and more cutting than the baby potatoes.
- Whole Carrots: Carrots provide natural sweetness and vibrant color to the the dish. I love how the oven gives them a slightly caramelized texture and enhances their naturally sweet flavor.
- Olive Oil: Necessary for browning and it also helps the seasoning stick to the potatoes and carrots. You can also use melted butter for a richer flavor.
- Minced Garlic: Adds pungent aromatic flavors to the carrots and potatoes, giving them more depth of flavor.
- Seasonings: A simple blend of Italian seasoning, thyme, salt, and black pepper adds flavor and enhances the savory notes in the dish.
Flavor Variations
- Spicy Twist: Add a kick of heat by adding red pepper flakes or some cayenne to the seasoning mixture.
- Fresh Herbs: Swap the dried herbs for fresh. Use a blend of rosemary, thyme, marjoram, and parsley for a burst of fresh flavors. You will need a heaping tablespoon of herbs to replace the dried in the recipe.
- Cheesy: Sprinkle grated Parmesan cheese over the roasted vegetables during the last few minutes of cooking. It adds salty, umami flavors that really pop!
- Sweet: Drizzle honey or maple syrup over the carrots before roasting to enhance their natural sweetness and add a subtle caramelized flavor.
- Change the Seasoning: Feel free to play around with different herbs, spices, and seasoning blends to create different flavors.
- Add Sweet Potatoes: Replace the carrots with sweet potatoes or you can also replace half of the baby potatoes with sweet potatoes.
- Add Onions and Other Vegetables: Onions make a great addition to this sheet pan vegetable dish. You can also try other root vegetables such as parsnips, turnips, and rutabagas. Just be sure to cut accordingly into smaller or larger pieces so they cook in the same amount of time.
How To Make Roasted Potatoes and Carrots in the Oven
- Step 1: Prepare for baking. Gather your ingredients, preheat your oven to 400°F with the rack in the middle of your oven, and spray your sheet pan with a nonstick cooking spray.
- Step 2: Prep the vegetables. Wash the baby potatoes in cold water to remove any dirt on them as well as wash and peel the carrots. Cut the potatoes into quarters and chop them into one-inch round pieces.
- Step 3: Season the vegetables. Add the vegetables to a large bowl. Drizzle with the olive oil and sprinkle with the Italian seasoning, dried thyme, garlic, black pepper, and salt. Toss together in order to coat all the vegetables completely with the oil and seasonings.
- Step 4: Bake: Place the seasoned vegetables on the prepared sheet pan. Bake in the oven for 45-50 minutes or until the veggies are fork-tender.
- Step 5: Garnish and serve: Serve hot and garnish with freshly chopped parsley. Enjoy!
Expert Tips
- Even Pieces: Be sure to cut the potatoes and carrots into uniform-sized pieces. This way they will cook evenly and all be tender around the same time.
- Don't Crowd the Vegetables. When roasting in the oven you want the vegetables to have some breathing room. If they're too close together they will steam rather than roast and end up soggy rather than crisp. If necessary use two baking sheets or bake in batches.
- Use the Time as a Guide. You may need more or less baking time. Every oven is different as well as the size of your chopped vegetables may be slightly different and affect the cooking time.
- Don't Use Parchment. You will get better results roasting with the vegetables in contact with the metal pan.
Storing & Freezing
- Storing: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, spread the cooled roasted vegetables in a single layer on a baking sheet and place them in the freezer until frozen solid. Transfer the frozen vegetables to a freezer-safe bag or container for up to three months. Keep in mind that the texture may change after thawing and reheating. I love this method so I can pull out a serving or two as I need it.
- Reheating: Place the leftovers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through. You can also reheat in the microwave but the vegetables won't be crisp.
Serving Suggestions
Roasted baby potatoes and carrots make a delicious and hearty side dish. Here are some suggestions for what you could serve alongside them:
The earthiness of the potatoes and carrots pairs perfectly with simple dishes like these skillet chicken thighs, garlic butter chicken bites, Mississippi chicken, or a bowl of vegetable beef soup. We also love to serve it for special occasions with a piece of grilled salmon or a juicy steak.
Pair it with other simple side dishes like this spinach salad, bacon wrapped asparagus, or a cucumber salad. Freshly baked bread sticks or homemade dinner rolls are always a welcome addition to any meal!
Recipe FAQs
Sure! Feel free to mix and match with your favorite vegetables like bell peppers, onions, broccoli, or Brussels sprouts. Faster cooking vegetables should be cut larger than the carrots and potatoes or you can add them to the roasting pan halfway through cooking.
To make crispy carrots and potatoes, make sure they are cut into uniform pieces. Spread out in a single layer on the baking sheet. Roast at a slightly higher temperature (around 425°F) and avoid overcrowding the pan.
More Easy Vegetable Side Dish Recipes
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Roasted Carrots and Potatoes
Equipment
Ingredients
- 1 pound baby potatoes quartered
- 1 pound whole carrots washed, peeled & cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 3 teaspoons garlic minced
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 400°F and position the rack in the middle. Spray a sheet pan with a nonstick cooking spray.
- Add potatoes, carrots, olive oil, Italian seasoning, dried thyme, garlic, black pepper, and salt in a large bowl. Mix until carrots and potatoes are covered.
- Pour the potatoes and carrots onto a prepared sheet pan. Bake for 45-50 minutes or until everything is fork tender.
- Garnish with fresh parsley and enjoy!
Notes
- Even Pieces: Be sure to cut the potatoes and carrots into uniform-sized pieces. This way they will cook evenly and all be tender around the same time.
- Don't Crowd the Vegetables. When roasting in the oven you want the vegetables to have some breathing room. If they're too close together they will steam rather than roast and end up soggy rather than crisp. If necessary use two baking sheets or bake in batches.
- Use the Time as a Guide. You may need more or less baking time. Every oven is different as well as the size of your chopped vegetables may be slightly different and affect the cooking time.
- Don't Use Parchment. You will get better results roasting with the vegetables in contact with the metal pan.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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