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.
Roasted vegetables are an easy way to get nutritious food on the table during even the busiest weeknights. Try these roasted potatoes and carrots with your next meal. They have a neutral flavor that pairs well with beef, chicken, and pork.
The best part - it takes less than ten minutes to put this simple side dish together! Thick sliced carrots and red potatoes are lightly tossed in olive oil, herbs, and spices, then roasted in the oven until golden brown and tender.
Pair this crowd pleasing side dish with your next meal, like beef roast, baked chicken, or burgers. Kids and adults alike will enjoy this simple side dish recipe.
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.
This recipe can be made with peeled or unpeeled potatoes and carrots - both methods work just fine.
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.
I suggest giving your potatoes and carrots a good scrub and leaving the skin on for those extra nutrition benefits!
To ensure your potatoes and carrots cook at the same rate, be sure to cut your carrots into thick slices, like shown in the photos. If you're using baby potatoes or small red potatoes, slice them into halves or quarters to help speed up the baking time.
Potatoes typically take longer to cook than carrots, which is why we're cutting the carrots into thick slices.
What to serve with potatoes and carrots
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
- Crispy Baked Chicken Thighs
- Oven Roasted Turkey Breast
- Slow Roasted Beef Tenderloin
- Garlic & Herb Slow Cooker Pork Roast
Roasted Potatoes and Carrots
- 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
- Preheat oven to 400 degrees Fahrenheit. 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.
- Optionally, garnish with chopped fresh parsley just before serving.
- Any potatoes will work in this recipe - I recommend baby potatoes or yukon gold potatoes that have been cubed into bite size pieces.
- Carrots can be substituted with large baby carrots. Smaller carrots will cook too quickly and get mushy.