This easy recipe for Roasted Potatoes and Carrots is roasted with a simple blend of garlic and herbs for a delicious flavor. A great oven-baked vegetable side dish to pair with any meal!
Roasted carrots and potatoes make a perfect pair, each bringing its own unique flavor and texture to this easy side dish! The sweetness of roasted carrots complements the earthy richness of potatoes, creating a deliciously satisfying way to enjoy this mix of starchy vegetables.
Jump to:
- Savory Garlic & Herb
- Why You’ll Love Roasted Potatoes and Carrots
- Roasted Potatoes and Carrots Ingredients
- How To Make Roasted Potatoes and Carrots
- Tips For The Best Roasted Potatoes and Carrots
- Flavor Variations
- Substitutions
- Storing & Freezing
- Recipe FAQs
- What To Serve With Roasted Potatoes and Carrots
- More Easy Vegetable Side Dish Recipes
- Roasted Potatoes and Carrots
Savory Garlic & Herb
The garlic herb seasoning in this dish brings all the flavors together perfectly. Minced garlic adds a rich, savory flavor, and Italian seasoning and thyme give an aromatic, herbed flavor throughout. This seasoning enhances the natural flavors of the vegetables, bringing out the natural sweetness in the carrots and the savory flavor of potatoes.
Oven-baked carrots and potatoes can be served with a variety of main courses, from chicken and steak to vegetarian options. Whether it's for a weeknight dinner or a celebration, these simple roasted vegetables are the best way to round out a meal!
Why You’ll Love Roasted Potatoes and Carrots
- Easy prep: With simple ingredients and minimal prep time, this recipe is perfect for busy weeknights.
- Delicious flavor: The combination of garlic, Italian seasoning, and thyme creates a robust and savory taste that pairs well with a wide range of main courses.
- Nutrient-dense: Both carrots and potatoes are nutrient-rich vegetables, providing essential vitamins, minerals, and fiber to support a balanced diet.
- Versatile: This simple blend of roasted vegetables pairs well with any main course, including chicken, beef, or vegetarian main courses.
- Simple ingredients: Not only can the ingredients be found anywhere, but they are simple and budget-friendly.
Roasted Potatoes and Carrots Ingredients
- Baby Potatoes - These petite potatoes add a creamy texture and mild sweetness to the dish, creating a hearty base for the roasted vegetables.
- Whole Carrots - Carrots provide natural sweetness and vibrant color to the recipe, offering a tender and slightly caramelized texture when roasted.
- Olive Oil - Helps to coat the potatoes and carrots evenly, promoting even browning and allowing the seasoning to stick.
- Minced Garlic - Infuses the dish with its pungent and aromatic flavor, adding a rich flavor to the overall dish.
- Seasonings (Italian, thyme, salt, pepper) - The blend of Italian seasoning, thyme, salt, and pepper brings a perfect balance of herbs and spices, enhancing the savory notes.
How To Make Roasted Potatoes and Carrots
Prepare for baking: Preheat your oven to 400°F and position the rack in the middle. Spray a sheet pan with a nonstick cooking spray. Set aside.
Prepare vegetables: Wash the baby potatoes in cold water, removing any dirt or debris. Quarter each potato. Wash and peel the carrots. Chop them into one-inch round pieces.
Season the vegetables: Add the chopped vegetables in a large bowl. Add in the olive oil, Italian seasoning, dried thyme, garlic, black pepper, and salt. Toss until the vegetables are fully coated on all sides.
Bake, garnish, and serve: Place the seasoned vegetables on the prepared sheet pan. Bake for 45-50 minutes or until the veggies are fork-tender. Plate while hot and garnish with freshly chopped parsley. Enjoy!
Tips For The Best Roasted Potatoes and Carrots
- Cut the baby potatoes into uniform-sized pieces to ensure even cooking. Cut the potatoes in half instead of quarters if they are on the smaller side.
- Use fresh garlic for the best flavor, and mince it finely to make sure it's evenly distributed with the veggies. Don't overcrowd the baking sheet. It can lead to uneven cooking and soggy vegetables. Use two baking sheets or bake in batches if necessary.
- Allow the roasted vegetables to rest for a few minutes after removing them from the oven. This allows the flavors to come together and makes them easier to handle.
- Every oven is different, so depending on the size of the chopped vegetables, you may need more or less baking time.
- Use a layer of parchment paper or aluminum foil on the baking sheet for easy cleanup.
Flavor Variations
- Spicy: Add a kick of heat by sprinkling red pepper flakes over the vegetables before roasting for a spicy twist.
- Fresh Herbs: Incorporate chopped fresh herbs like rosemary or parsley for a burst of fresh flavor that complements the savory notes of the dish.
- Cheesy: For a cheesy indulgence, sprinkle grated Parmesan cheese over the roasted vegetables during the last few minutes of cooking until melted and golden.
- Sweet: Drizzle honey over the carrots before roasting to enhance their natural sweetness and add a subtle caramelized flavor.
- Moroccan: Toss the vegetables with a mixture of cumin, paprika, and coriander for a warm and aromatic Moroccan flavor.
Substitutions
- Use sweet potatoes instead of carrots for a naturally sweet flavor.
- Replace olive oil with melted butter for a rich buttery taste.
- Experiment with different types of root vegetables like parsnips, turnips, or rutabagas for more variety.
- Roast the carrots and potatoes with quartered onions to add a savory flavor throughout.
Storing & Freezing
Storing: Store any cooled leftover roasted potatoes and carrots 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.
Reheating: To reheat, place the roasted potatoes and carrots on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Recipe FAQs
Feel free to mix and match with your favorite vegetables like bell peppers, onions, or Brussels sprouts. Just make sure all of the vegetables are cooked to a uniform size for even cooking.
While soaking helps remove some of the starch, creating a crispier texture, it is not necessary as baby potatoes are naturally softer and will crisp up easily.
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.
What To Serve With Roasted Potatoes and Carrots
Roasted potatoes and carrots make a delicious and hearty side dish. Here are some suggestions for what you could serve alongside them:
- Grilled or roasted chicken: The savory flavors of grilled or roasted chicken pair well with the earthiness of the potatoes and carrots.
- Baked salmon: A light and flavorful fish like baked salmon can complement the roasted vegetables nicely.
- Beef or vegetable stew: A hearty stew adds another layer of comfort and warmth to the meal, making it perfect for cooler days.
- Grilled vegetables: For a vegetarian option, serve the roasted potatoes and carrots alongside a variety of grilled vegetables such as zucchini, bell peppers, and eggplant.
- Green salad: A simple green salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the roasted vegetables.
- Garlic bread or dinner rolls: Freshly baked garlic bread or dinner rolls are always a welcome addition to any meal and can help soak up any leftover juices or sauces from the roasted vegetables.
- Rice or quinoa: Serve the roasted potatoes and carrots over a bed of fluffy rice or quinoa for a more substantial meal.
- Ratatouille: This classic French vegetable stew made with tomatoes, eggplant, zucchini, bell peppers, and herbs can complement the flavors of the roasted potatoes and carrots beautifully.
- Grilled steak: A juicy grilled steak pairs wonderfully with the heartiness of the roasted vegetables, creating a satisfying and well-rounded meal.
- Creamy mushroom sauce: Drizzle a creamy mushroom sauce over the roasted potatoes and carrots for added richness and flavor.
More Easy Vegetable Side Dish Recipes
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Roasted Potatoes and Carrots
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!
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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