Roasted Potatoes and Carrots
These roasted potatoes and carrots are the kind of side dish that never gets old. Seasoned just right and roasted until golden and tender, they’re a flavorful addition to any meal. Serve them with chicken, pork, salmon, or anything you love — they go with everything.
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
You can also make this recipe using larger potatoes, cut into ¾-inch cubes. Red potatoes or Yukon golds are great choices for roasting, though russet potatoes are not recommended due to their texture.
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.
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.