Roasted potatoes and carrots are an easy and inexpensive side dish to prepare with your next meal. Sliced red potatoes and carrots are tossed in olive oil and herbs, then roasted in the oven until tender.
Recipe summary
Flavor: Mild, earthy, savory, garlicky.
Easy, hearty side dish. Goes well with any main course, like beef, chicken, and pork.
Minimal prep. Slice your veggies, toss in oil and seasoning, then spread onto a sheet pan. The oven does the rest of the work!
Serve with: Garlic Butter & Herb Sirloin Tips or Homemade Chicken Tenders
Similar to: Honey Roasted Parsnips and Carrots and Herb Roasted Potatoes
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Ingredients and substitutions
- Potatoes - I used small red potatoes with the skin on. Any potatoes will work in this recipe, like baby potatoes or yukon gold potatoes.
- Carrots - Regular, sliced carrots can be substituted with baby carrots. I recommend using thicker baby carrots, because smaller carrots will cook more quickly in the oven and can get mushy.
- Olive oil - Can be substituted with unsalted butter or another mild tasting cooking oil, like vegetable oil or grapeseed oil.
- Herbs & spices - You'll need salt, pepper, dried oregano, and garlic powder for this recipe. Oregano can be substituted with Italian seasoning, basil, or thyme.
How to roast potatoes and carrots
- Add sliced carrots and potatoes to a large bowl and top with oil and seasoning.
- Toss until evenly coated.
- Pour out onto a half sheet pan and spread into an even layer.
- Roast in the oven until fork tender.
Tips and tricks
Preparing your produce - Rinse and scrub your potatoes and carrots to remove any residual dirt.
Peeling optional - This recipe can be made with peeled or unpeeled potatoes and carrots. The skin of the potato is filled with nutrients and contains about half of the fiber in a potato. Plus, peeling your potatoes takes extra prep time.
Slicing your produce - Slice baby red potatoes in halves or quarters depending on their size. Slice carrots into thick slices, like shown in the photos. Your veggies should be cut similar in size to ensure they cook evenly.
Storage
Cooked carrots and potatoes will keep for 3 to 5 days in a tightly sealed container in the refrigerator.
They can be reheated in the microwave or in the oven at 350 degrees Fahrenheit. Bake until heated through, about 10 to 15 minutes. Turn on the broiler for the last 1 to 2 minutes for crispy edges.
If using the broiler, watch your veggies carefully and do not walk away (the broiler can burn food quickly if you're not watching).
Frequently asked questions
Roasted vegetables won't turn out crispy like French fries, but here are a few tips to help ensure they turn out as crispy as possible. Don't skip the oil in the recipe. Vegetables coated in oil will turn out crispier than plain veggies. Don't overcrowd the pan, this can steam the vegetables and make them turn out soft and mushy. Optionally, turn on the broiler for the last 1 to 2 minutes of baking to help crisp up the edges. While using the broiler, watch your potatoes and don't walk away. The broiler can burn any food quickly if you're not paying attention.
This side dish is neutral and pairs well with just about any main course, whether beef, chicken, or pork. Here are a few of my favorites: oven baked ribs, parmesan crusted pork chops, and crispy baked chicken thighs.
Yes, other hearty vegetables like brussels sprouts, broccoli, and bell pepper make great additions to this recipe. More delicate vegetables like asparagus, cherry tomatoes, or green beans should be added in the last 10 minutes of roasting to prevent overcooking.
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📖 Recipe
Roasted Potatoes and Carrots
Ingredients
- 1 pound small red potatoes
- 1 pound carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
- Cut red potatoes into halves or quarters (to make bite size pieces), and thick slice carrots on the bias and place into a large bowl. Add olive oil, salt, pepper, oregano, and garlic powder. Toss until vegetables are evenly coated.
- Pour vegetables onto prepared baking sheet and spread into an even layer. Bake for about 25 to 30 minutes, or until vegetables can easily be pierced through with a fork.
Equipment Recommendations
Notes
- Garnish: Optionally, garnish with chopped fresh parsley just before serving.
- Potato variations: Any potatoes will work in this recipe - I recommend baby potatoes or yukon gold potatoes that have been cubed into bite size pieces.
- Carrot variations: Carrots can be substituted with large baby carrots. Smaller carrots will cook too quickly and get mushy.
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