Looking for a side dish that’s simple, colorful, and packed with flavor? These roasted potatoes and carrots are a timeless favorite! Roasted until perfectly golden and crisp on the outside and melt-in-your-mouth tender on the inside, they complement just about any main dish. Whether you’re pairing them with juicy roast chicken, baked salmon, or your favorite meatless entrée, this veggie combo brings warmth and balance to every plate. 🍽️💛
Why You’ll Love This Recipe
✔️ Crispy Edges, Tender Centers – That irresistible roasted texture
✔️ Minimal Ingredients – Just a few pantry staples
✔️ Naturally Gluten-Free & Vegan – No special swaps needed
✔️ Perfect Anytime – Works for weeknights or holiday meals
✔️ Pairs With Everything – Truly the most versatile side!
Ingredients You’ll Need 🛒
Main Ingredients
- 1 pound baby potatoes – Halved (or quartered if large). You can also use Yukon Gold or red potatoes for a buttery flavor and creamy center.
- 5 medium carrots – Peeled and sliced into ½-inch diagonal pieces for quick and even roasting.
- 1 tablespoon olive oil – Helps the veggies crisp and caramelize.
- ½ teaspoon garlic powder – Adds depth and savory aroma.
- ¼ teaspoon salt – For balance and enhancement.
- ⅛ teaspoon black pepper – A gentle heat that ties everything together.
Optional Add-Ins
- Fresh herbs like thyme or rosemary 🌿
- A sprinkle of smoked paprika or cumin for warmth
- A touch of honey or maple syrup if you prefer sweet-savory notes 🍯
- Grated parmesan added in the final 5 minutes for extra richness 🧀
How to Roast Potatoes and Carrots 🧑🍳
Step 1: Prep Your Oven & Sheet Pan
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup and even browning.
Step 2: Slice & Arrange Veggies
- Cut baby potatoes in half.
- Slice peeled carrots into ½-inch thick rounds on a slight diagonal.
Place everything on the sheet pan.
Step 3: Season & Toss
Drizzle with olive oil and sprinkle on garlic powder, salt, and pepper. Toss well to ensure even coating. Spread veggies out in a single layer, giving them space to roast rather than steam.
Step 4: Bake to Perfection
Roast for 28–32 minutes, tossing halfway through. Veggies should be fork-tender with golden brown edges. 🔥
Step 5: Serve & Enjoy
Serve hot, straight from the oven, or garnish with fresh herbs for a restaurant-worthy presentation.
What to Serve With Roasted Potatoes and Carrots 🍴
- 🍗 Roast Chicken or Turkey – A classic combo
- 🐟 Baked or Grilled Salmon – Fresh and vibrant
- 🥩 Grilled Steak or Pork Chops – For hearty dinners
- 🧆 Veggie Burgers or Lentil Loaf – For a plant-based meal
- 🍳 With Eggs – A cozy brunch or breakfast-for-dinner idea
Expert Tips for Best Results 💡
- Cut evenly – Uniform sizes help everything roast at the same rate.
- Use high heat – 400°F creates the best caramelization.
- Don’t crowd the pan – Spread veggies out for crispy results.
- Roast on parchment – It prevents sticking and promotes even browning.
- Add herbs near the end – So they don’t burn.
Storage & Reheating 🍱
Fridge: Store leftovers in an airtight container for up to 3–4 days.
Reheat in a skillet: Use a little olive oil over medium heat to restore crispiness.
Oven: 10 minutes at 400°F will revive texture.
Microwave: Fast but will soften the veggies — best for quick meals.
FAQs About Roasted Potatoes & Carrots ❓
Q: Can I use different vegetables?
A: Absolutely! Try adding parsnips, sweet potatoes, or chunks of butternut squash.
Q: Do I need to peel the potatoes?
A: No need! Just scrub them well. The skin adds texture and nutrients.
Q: Can I make this ahead of time?
A: You can prep the veggies and season them in advance. Roast just before serving for best texture.
Q: Can I double the recipe?
A: Yes, but use two pans and rotate them halfway through roasting.
Final Thoughts 🧡🌿
Roasted potatoes and carrots are the definition of simple done right. With just a handful of everyday ingredients and a hot oven, you can create a side dish that brings comfort, color, and irresistible flavor to the table. It’s the kind of dish you’ll find yourself making again and again — not because it’s trendy or complicated, but because it always hits the spot.
From holiday feasts to quick weeknight dinners, this classic veggie duo fits in everywhere. Toss in some fresh herbs, play with spices, or keep it simple — either way, you’ll be amazed at how flavorful humble vegetables can be when roasted just right. 🌟
Ready in under an hour and gone in minutes — this is one recipe you’ll want to keep in your back pocket. Happy roasting!
Short version
Roasted Potatoes and Carrots
Ingredients
- 1 pound baby potatoes halved or quartered if large*
- 5 medium carrots peeled and cut into even pieces
- 1 tablespoon olive oil to coat the veggies evenly
- ½ teaspoon garlic powder for added flavor
- ¼ teaspoon salt or adjust to taste
- ⅛ teaspoon black pepper for a subtle kick
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Cut the baby potatoes in half and place them on the baking sheet. Slice the carrots on a slight diagonal into ½-inch thick pieces and add them to the sheet with the potatoes.
- Drizzle olive oil over the vegetables and toss to coat evenly. Sprinkle with garlic powder, salt, and pepper, then toss again to distribute the seasonings.
- Spread the carrots and potatoes out in a single layer, leaving some space between each piece for better browning.
- Bake for 28–32 minutes, tossing the vegetables halfway through, until they’re tender in the center and golden around the edges. Serve warm.
Notes
Store any leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3–4 days. For the best texture when reheating, use a skillet on the stove with a little olive oil over medium heat, stirring often to re-crisp the veggies. Alternatively, you can reheat them in a 400°F oven or in the microwave, though the microwave will result in softer vegetables.
