These Roasted Potatoes and Carrots make a delicious side dish to serve with your favorite meals. Tender vegetables tossed with flavorful spices and fresh herbs, it's so tasty.
If you're looking for a delicious and versatile side dish that goes great with almost any meal, look no further. These Roasted Potatoes and Carrots are sliced and tossed with fresh rosemary and spices, then baked to bring out their natural sweetness and tender texture. The flavors are easily tweaked with add-ins and substitutes, so you can make this recipe work with whatever you're serving for your main dish.
This healthy side is nice and simple, with just a handful of ingredients. This is really great for busy nights when you aren't sure what to serve. These vegetables cook quickly and don't take long to prepare, and you can also freeze them as part of a weekly meal prep. These Roasted Potatoes and Carrots are flavorful and easy and a definite must in your recipe repertoire. Let's talk about what you'll need to make them.
Video Tutorial
Main Ingredients
- Potatoes. Baby potatoes work great here. Yukon Golds are also a good fit.
- Carrots. Full-sized work best.
- Olive Oil. Or any other oil of your choice.
- Fresh Rosemary. Use dried, if fresh is not available.
- Spices. Garlic powder, paprika, salt, and pepper.
How to make it
1. Cut potatoes and carrots into medium-sized pieces and place them onto a large, parchment-lined baking sheet.
2. Add all of the spices on top and drizzle with olive oil. With clean hands, mix everything together very well and arrange in a single layer.
3. Bake at 400°F for 30-35 minutes.
Tips for the best Roasted Potatoes and Carrots
- Use full-sized carrots. It's easier to cut these carrots as opposed to baby carrots. These also cut into discs that are about the same size as the sliced baby potatoes, so they both cook evenly.
- Mix the spices beforehand. Combine the spices first, before adding them to the potatoes and carrots. This way, they are evenly distributed and easier to mix when you toss everything together.
- Use your hands for mixing. You can use tongs or other utensils, but your hands will do the best job making sure the oil and spices cover every vegetable surface.
- Bake them in one layer. Spreading the slices of carrots and potatoes across the baking sheet will ensure even cooking. If the vegetables lay in thicker clumps, the inner ones may remain raw.
Variations to this Recipe
- Add other vegetables. You can add other favorite veggies to this recipe, such as sliced onions, asparagus, broccoli, sweet potatoes, and zucchini.
- Substitute different spices. Oregano, thyme, rosemary, curry, onion powder, and cumin are just some of the seasonings that you could use in place of the ones in this recipe.
- Add sweetness. These Roasted Potatoes and Carrots are also tasty when baked with honey, maple syrup, or brown sugar. Their flavors bring out the natural sweetness of the carrots.
- Substitute other potato varieties. I like baby potatoes for this recipe, but you could also use Yukon Gold, fingerling, or red potatoes. Or choose baby potatoes in different colors for an extra pretty dish.
How to Store and Reheat it
You can store any leftover Roasted Potatoes and Carrots in an airtight container once they have cooled. They will last for about 3 days in the refrigerator before they begin to get mushy. You can also freeze them for up 3-6 months. When you are ready to serve, just spread them on a baking sheet (still frozen) and heat in the oven until warmed through.
What to Serve this with
- Proteins. These Roasted Potatoes and Carrots make a delicious side dish for recipes like Crunchy Baked Shrimp, Creamy Mushroom Chicken, Instant Pot Meatballs, or Roasted Pepper Stuffed Chicken Breast.
- Grains. Serve this vegetable recipe over a bed of rice, quinoa, or amaranth. Or try this Greek Spinach Rice or Quinoa with Mushrooms and Feta with it.
- Salad. There are tons of cold salads that would taste so good with this vegetarian dish, such as Marinated Tomato Salad, Amazing Kale Salad, and Refreshing Chickpea Salad.
I hope you like these Roasted Potatoes and Carrots as much as I do. They're the perfect simple side to enjoy with your meals this season.
More tasty recipes:
- Garlic Roasted Brussels Sprouts
- Roasted Sweet Potato Salad
- Twice Baked Potato Casserole
- Green Beans in Tomato Sauce
- Shrimp Fajita Stuffed Spaghetti Squash
Roasted Potatoes and Carrots
Ingredients
- 1 lb. baby potatoes skin on or off
- 1 lb. carrots skin on or off
- 2 tbsp. olive oil
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. sea salt or to taste
- 1 tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. pepper or to taste
Instructions
- Cut potatoes and carrots into medium-sized pieces and place them onto a large, parchment-lined baking sheet.
- Add all of the spices on top and drizzle with olive oil. With clean hands, mix everything together very well and arrange in a single layer.
- Bake at 400°F for 30-35 minutes.
Notes
Variations to this Recipe
- Add other vegetables. You can add other favorite veggies to this recipe, such as sliced onions, asparagus, broccoli, sweet potatoes, and zucchini.
- Substitute different spices. Oregano, thyme, rosemary, curry, onion powder, and cumin are just some of the seasonings that you could use in place of the ones in this recipe.
- Add sweetness. These Roasted Potatoes and Carrots are also tasty when baked with honey, maple syrup, or brown sugar. Their flavors bring out the natural sweetness of the carrots.
- Substitute other potato varieties. I like baby potatoes for this recipe, but you could also use Yukon Gold, fingerling, or red potatoes. Or choose baby potatoes in different colors for an extra pretty dish.
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