Roasted Potatoes and Carrots
Roasted Potatoes and Carrots are a simple, delicious side dish. Serve them with chicken, pork or salmon – they go with just about any meal!
These roasted potatoes and carrots are one of my very favorite side dishes. On their own, Roasted Potatoes and Roasted Carrots are pretty amazing. Put them together and magic happens! There’s something so irresistible about the combination of savory potatoes and naturally sweet carrots that keeps everyone going back for more.
If you’ve been around here for a while, you know that roasting vegetables is my favorite way to cook them. Roasted Broccoli, Roasted Brussels Sprouts… I love them all! This recipe uses baby potatoes, which bake up fluffy in the middle and crispy on the edges, and chopped whole carrots, whose edges brown and caramelize in the oven.
I like to serve this healthy side dish with Baked Salmon, Crock Pot Pork Tenderloin, Air Fryer Chicken Breast or Baked Chicken Thighs. But really, roasted potatoes and carrots go with just about any type of protein. Give them a try – I think you’ll love them!
Roasted Potatoes and Carrots Ingredients
The beauty of this side dish is how simple it is, so I’ve intentionally kept the ingredient list short and the recipe preparation easy. You won’t have to chop garlic; rather, the potatoes are seasoned with garlic powder, salt and pepper for delicious flavor with minimal effort.
Here’s what you’ll need:
- Baby Potatoes: See below for more details on what type of potatoes are best for roasting.
- Carrots: Use either regular orange carrots or rainbow carrots.
- Olive Oil: Adds flavor and helps the seasonings to stick.
- Garlic Powder: An easy way to add garlic flavor without having to mince fresh garlic.
- Salt and Pepper: Flavor essentials! Adjust the amounts to your tastes.
What Kind of Potatoes to Use
I usually make this recipe with baby potatoes, and any color will work. Baby gold potatoes, or creamer potatoes (as seen in these photos), are delicious. I also often buy the bags of mixed baby potatoes: purple, red and gold.
You can also use larger potatoes and dice them up into 3/4-inch pieces. Red potatoes work well (my Roasted Red Potatoes recipe is another favorite) as do Yukon golds. Russets are not my first choice for this recipe; I prefer to use them for Mashed Potatoes, Baked French Fries and Baked Potatoes.
How to Make Roasted Potatoes and Carrots
Here’s an overview of how to make this recipe. Find the full printable recipe with measurements below.
Prep the veggies. Cut the baby potatoes in half and place them on a parchment paper-lined baking sheet. Slice the carrots on a slight diagonal into ½-inch pieces and put them on the baking sheet with the potatoes.
Season the carrots and potatoes. Drizzle the olive oil over the carrots and potatoes and toss to coat. Then evenly sprinkle them with the garlic powder, salt and pepper. Toss to coat the vegetables with the seasonings. (You can also mix the veggies with the oil and seasonings in a bowl, but I like to do it right on the baking pan so there’s one less dish to wash.)
Bake. Spread the potatoes and carrots out on the baking sheet. Bake at 400° F for 28-32 minutes, tossing halfway through the bake time, until they’re tender in the center and golden brown on the edges.
Serve, hot from the oven, and enjoy!
Recipe Tips and Variations
- Don’t overcrowd the baking sheet, or you’ll end up with steamed veggies rather than roasted. Leave a little space in between each of the potato and carrot pieces, for best results.
- Try to chop the veggies into uniformly sized pieces so that they will cook evenly.
- Play around with the seasonings, adjusting them to your personal preferences. Try adding Italian seasoning, dried oregano, or dried or fresh thyme or rosemary.
- Add in other veggies, like broccoli, Brussels sprouts, sweet potatoes, red onion, or green beans.
- Make them cheesy by sprinkling on some grated Parmesan cheese before serving.
- Serve the veggies with a spoonful of Garlic Butter for a flavor boost. It will melt over the hot vegetables.
- These roasted potatoes and carrots truly don’t need any special sauces or adornments, but I’ll never turn down a drizzle of Chimichurri sauce. (If I’m serving these with Grilled Steak, the sauce is a must!)
How to Store and Reheat
Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3-4 days. My favorite way to reheat them is in a skillet on the stove, with a little olive oil, over medium heat, stirring often. This stovetop method helps to re-crisp the veggies for the best texture. You can also reheat them in a 400 degree F oven or in the microwave, but be aware that the microwave will give you softer veggies.
While it’s rare that my family has leftovers of these (we usually gobble them up in record time!), when we do, I love to serve them with scrambled eggs or fried eggs for breakfast.
Roasted Potatoes and Carrots
Ingredients
- 1 pound baby potatoes*
- 5 medium carrots, peeled
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Cut the baby potatoes in half and place on the baking sheet. Slice the carrots on a slight diagonal into ½-inch pieces. Place carrots on the baking sheet with the potatoes.
- Drizzle the olive oil over the carrots and potatoes. Toss to coat. Evenly sprinkle the garlic powder, salt and pepper over the vegetables. Toss to coat the vegetables with the seasonings.
- Spread the potatoes and carrots out on the baking sheet, with a little room in between each piece.
- Bake for 28-32 minutes, tossing halfway through the bake time, until vegetables are tender in the center and golden brown on the edges. Serve immediately.
Notes
- You can also make this recipe with larger potatoes and dice them up into 3/4-inch pieces. Red potatoes or Yukon golds work well, but I don’t recommend using russet potatoes.
- Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3-4 days. My favorite way to reheat them is in a skillet on the stove, with a little olive oil, over medium heat, stirring often. This stovetop method helps to re-crisp the veggies for the best texture. You can also reheat them in a 400 degree F oven or in the microwave, but be aware that the microwave will give you softer veggies.
I just made this. Great side dish.l, the veggies were perfectly cooked. I served it with bbq chicken and a bit of rice. Would definitely make it again.
I’m so glad you enjoyed the recipe. Your meal sounds delicious!