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Perfectly tender carrots mixed with slightly crispy potatoes coated in a buttery herb sauce make for a delicious side dish that’s easy to make. Roasted Carrots and Potatoes work for a simple weeknight dinner or even for holidays such as Easter or Thanksgiving.
Serve these roasted vegetables along with other side dishes such as Roasted Brussels Sprouts, Creamed Corn, or Southern Green Beans.
We don’t eat enough carrots in my household and when we do they’re typically covered in a glaze like these Honey Roasted Carrots or in the form of dessert. This side dish allows me to get some healthy vegetables in with the starchy ones everyone loves.
I always lean towards simple sides like Mashed Potatoes with Truffle or Fried Potatoes and Onions and these potatoes and carrots are no different. They’re just as simple to prepare.
They’re also a beautiful color mixture that looks great on a holiday table or when entertaining guests.
Why This Recipe Works
- Easy to make. The most complicated part of this recipe is chopping the carrots and cutting the potatoes. This is such an easy side dish to make that also looks beautiful because of the color.
- To in one side dish. There’s no need to make more than one side dish for dinner when you prepare these sheet pan potatoes and carrots. It’s A complete side.
- Healthy. This is a delicious side that’s healthy and works well next to almost any main dish. The photo and carrots have a slight crisp, which makes them more appealing to my kids.
Ingredients Needed
Ingredient Notes
- Carrots – I like to use plain orange carrots for this recipe but you can also use rainbow carrots if you’d like to add more color.
- Butter – There are only a few ingredients in this recipe which is why I recommend using high-quality butter. I recommend using a European-style butter.
- Oil – When there are only a few ingredients in the side dish like this Sautéed Spinach the quality of those ingredients is super important. Just as with the butter you want to use a high-quality oil. Since these vegetables will be roasted at a high heat you’ll need an oil that can withstand the temperature such as avocado oil. It’s also one of the most healthy oils to use and will add a complimentary flavor.
- Garlic – I like to use freshly minced garlic because it adds too much flavor but you can also use garlic powder instead. You’ll need 2 teaspoons if you want to swap it out.
How to Make Roasted Carrots and Potatoes
This recipe is super simple and there are just a few steps. But I’ve included some tips to make the best roasted carrots and potatoes. To get started preheat the oven to 425º F and line a rimmed baking sheet with parchment paper or foil (lately I prefer to use a silicone baking mat, which works great for preparing evenly cooked vegetables).
- Coat the vegetables with oil and butter. Place the carrots and potatoes into a large mixing bowl and add the oil and melted butter. Toss to coat the potatoes and carrots evenly.
- Mix in the seasoning. Add the rosemary, thyme, salt, pepper, and garlic cloves and toss again to mix well.
- Arrange. Spread the mixture onto the prepared baking sheet trying to keep the vegetables in a single layer.
- Roast. Roast for 40 minutes. Halfway through cooking toss and flip the vegetables and rotate the pan before returning it to the oven.
- Garnish. Sprinkle some freshly chopped parsley on top.
Serving Suggestions
This potato and carrot bake recipe goes great with Oven Fried Chicken, Meatloaf, or even a light dinner of fish or seafood. It’s a great way to get more vegetables in your diet and also works well as a holiday side dish.
Storage Information
Sometimes it’s hard to serve leftovers in my house, which is why I often like to change up a recipe and serve it differently. You can toss any leftover potatoes and carrots into a soup or stew or turn them into mashed potatoes and carrots.
- Leftovers Information – If you end up with leftovers don’t toss them out. Place them in an airtight container and keep them stored in the fridge. The butter and oil will solidify when chilled but once heated they will melt back into the delicious coating. They will keep in the fridge for up to 4 days.
- Reheating Instructions – To crisp the vegetables again spread them on a baking sheet and heat at 350* until heated throughout. Then set the oven to broil for about 30 seconds to 1 minute.
Recipe Notes and Tips
- Change up the recipe by adding other root vegetables. Toss in some sweet potatoes, parsnips, butternut squash, beets, or even turnips. You’ll just need to peel them and chop them up. Make sure to use the same amount the recipe calls for though.
- Chop the vegetables the same size. Doing this will allow the vegetables to cook evenly and finish cooking at the same time.
- Place the vegetables in an even layer. Similar to chopping vegetables of the same size you’ll want to spread them in an even layer. This also ensures they cook evenly and even get crispy.
- I like to use whole peeled carrots and then chop them into whatever size I’d like, but you can also use pre-cut baby carrots or pre-sliced carrots in a bag.
- Sprinkle some cheese on top of the dish such as Parmesan or feta, especially if serving to kids.
FAQS
The carrots are best peeled but it’s not necessary to peel the potatoes.
These vegetables are roasted at 425º F, which is considered high heat. You’ll need to use an oil that has a high smoke point such as avocado oil (my favorite), canola oil, or peanut oil.
Smaller potatoes such as New Potatoes, red potatoes, Fingerling potatoes, or even Yukon Gold work best for roasting. Larger potatoes such as Russet potatoes tend to be too crumbly once roasted.
Related Recipes
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Roasted Carrots and Potatoes
Equipment
- Rimmed Baking Sheet
- Parchment Paper or foil
Ingredients
- 1 lb New Potatoes halved
- 1 lb Carrots peeled and diced
- 3 tablespoons Oil
- 2 tablespoons Butter melted
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Garlic Cloves minced
- 1 tablespoon Parsley chopped
Instructions
- Preheat the oven to 425º F and line a rimmed baking sheet with parchment paper or foil (lately I prefer to use a silicone baking mat, which works great for preparing evenly cooked vegetables).
- Place the carrots and potatoes into a large mixing bowl and add the oil and melted butter. Toss to coat the potatoes and carrots evenly.
- Add the rosemary, thyme, salt, pepper, and garlic cloves and toss again to mix well.
- Spread the mixture onto the prepared baking sheet trying to keep the vegetables in a single layer.
- Roast for 40 minutes. Halfway through cooking toss and flip the vegetables and rotate the pan before returning it to the oven.
- Sprinkle some freshly chopped parsley on top.
Notes
- Change up the recipe by adding other root vegetables. Toss in some sweet potatoes, parsnips, butternut squash, beets, or even turnips. You’ll just need to peel them and chop them up. Make sure to use the same amount the recipe calls for though.
- Chop the vegetables the same size. Doing this will allow the vegetables to cook evenly and finish cooking at the same time.
- Place the vegetables in an even layer. Similar to chopping vegetables of the same size you’ll want to spread them in an even layer. This also ensures they cook evenly and even get crispy.
- I like to use whole peeled carrots and then chop them into whatever size I’d like, but you can also use pre-cut baby carrots or pre-sliced carrots in a bag.
- Sprinkle some cheese on top of the dish such as Parmesan or feta, especially if serving to kids.
Storage Information
- Leftovers Information – If you end up with leftovers don’t toss them out. Place them in an airtight container and keep them stored in the fridge. The butter and oil will solidify when chilled but once heated they will melt back into the delicious coating. They will keep in the fridge for up to 4 days.
- Reheating Instructions – To crisp the vegetables again spread them on a baking sheet and heat at 350* until heated throughout. Then set the oven to broil for about 30 seconds to 1 minute.
