• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

×
Home » Recipes » Side Dishes

Roasted Potatoes and Carrots

Modified: Mar 28, 2025 · Published: Dec 2, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 867 words. · About 5 minutes to read this article.

Jump to Recipe
Roasted potatoes and carrots recipe by The Toasty Kitchen.
Roasted potatoes and carrots recipe by The Toasty Kitchen.
Roasted potatoes and carrots recipe by The Toasty Kitchen.

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.

Wooden spatula scooping potatoes and carrots from a metal sheet pan.

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

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to roast potatoes and carrots
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • 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

Preparing potatoes and carrots for roasting on a sheet pan.
  1. Add sliced carrots and potatoes to a large bowl and top with oil and seasoning.
  2. Toss until evenly coated.
  3. Pour out onto a half sheet pan and spread into an even layer.
  4. 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).

Roasted potatoes and carrots on a metal sheet pan.

Frequently asked questions

How do I make my roasted vegetables crispy?

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.

What do you 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, and crispy baked chicken thighs.

Can I use other vegetables in this recipe?

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.

Recommended

  • A metal sheet pan filled with oven roasted seasoned potatoes.
    Oven Roasted Seasoned Potatoes
  • Roasted ranch potatoes on a square serving plate.
    Ranch Roasted Potatoes
  • Close up of roasted parsnips and carrots on a serving plate.
    Honey Roasted Parsnips and Carrots
  • White plate filled with cubed roasted sweet potatoes.
    Savory Roasted Sweet Potatoes

📖 Recipe

Wooden spatula scooping potatoes and carrots from a metal sheet pan.
Pin Print Rate
5 from 1 review

Roasted Potatoes and Carrots

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.
Prep Time10 minutes minutes
Cook Time25 minutes minutes
Total Time35 minutes minutes
Servings: 6 servings
Calories: 127kcal
Author: Heather

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
Prevent your screen from going dark

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

  • Nordic Ware Half Baking Sheet
  • Pyrex Glass Mixing Bowls
  • Measuring Spoons
  • Boos Maple Cutting Board

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. 

Nutrition Estimate

Calories: 127kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 454mg | Potassium: 593mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12639IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
Course: Side Dish
Cuisine: American

More Side Dish Recipes

  • A bowl of cheesy orzo with a metal fork.
    Garlic Parmesan Orzo
  • Green beans on a plate with almonds.
    Green Beans with Almonds
  • Scooping roasted carrots with a wooden spatula.
    Brown Sugar Roasted Carrots
  • Sesame rice in a bowl.
    Sesame Rice

Share this post:

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

Read more

Reader favorites

  • A metal fork in a bowl of cheesy rice.
    Cheesy Rice
  • Whipped buttercream frosting recipe.
    Whipped Buttercream Frosting
  • Beef roast in a large slow cooker.
    Slow Cooker Beef Roast with Potatoes and Carrots
  • Pouring gravy over a bowl of mashed potatoes.
    How To Make Gravy Without Drippings

Parties & Potlucks

  • Two glasses of punch.
    Spring Party Punch
  • A mint chocolate chip mini cheesecake unwrapped on a cutting board.
    Mint Chocolate Chip Mini Cheesecakes
  • A stack of birthday cake rice krispies treats.
    Birthday Cake Rice Krispies Treats
  • A stack of birthday cookie bars.
    Birthday Cookie Bars

Footer

featured on:

decorative image of website logos.

Explore

  • Recipe Index
  • About
  • FAQ
  • Subscribe

About

  • Privacy Policy
  • Disclaimer
  • Image Copyright
  • Contact

Copyright © 2025 The Toasty Kitchen®

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.