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Roasted Carrots and Potatoes is the kind of simple side dish busy weeknights and picky eaters need! With minimal prep and budget-friendly ingredients, this easy recipe delivers roasted vegetables that are both perfectly caramelized and irresistibly tender.
Love roasted potatoes? Don't miss Roasted Red Potatoes, Roasted Fingerling Potatoes, and Smashed Roasted Potatoes.
Kristen's Keys for Roasting
While this recipe for roasted potatoes and carrots is super simple, I have a few crucial tips to keep in mind to ensure the best results.
- Dry the vegetables well. After washing, pat the carrots and potatoes dry. Moisture causes steaming, and steaming prevents browning. Dry veggies = caramelized edges.
- Roast at high heat. Lower temps soften vegetables, while higher heat roasts them, giving them a deep golden color and slightly crisp exterior.
- Don't overcrowd the pan. Spread them in a single layer with space around each piece. If they're piled up, they steam. Two pans are better than one crowded one. Your oven can handle it.
How to Roast Carrots and Potatoes
Let's walk through the easy process of roasting potatoes and carrots.
Step One: Prepare Vegetables
Peel and chop large carrots into 1-inch chunks. Cut the potatoes into slightly larger chunks, about 1½-inches. Size matters here because carrots cook slightly slower than potatoes.
Toss the potatoes and carrots with olive oil, salt, pepper, and garlic powder. Skip minced garlic here, which can burn and turn bitter at this high heat.
Step Two: Roast
Arrange the vegetables on a rimmed baking sheet sprayed lightly with cooking spray. Remember to give them space to roast, rather than steam.
Roast at 425°F for 30-35 minutes, flipping halfway through.
Recipe Modifications
- Ranch Style: Swap the salt, pepper, and garlic powder for 3 teaspoons ranch seasoning.
- Tex-Mex Twist: Toss with 2 teaspoons taco seasoning and serve alongside tacos.
- Italian-Inspired: Add 1-2 teaspoons Italian seasoning before roasting.
- Fresh Garlic Option: If using fresh minced garlic, add it during the last 15 minutes of roasting so it doesn't burn.
- Add Fresh Herbs: Toss the roasted potatoes and carrots with minced fresh parsley, dill, or chives after they have been roasted.
- Swap Out the Salt: Use seasoned salt or adobo seasoning in place of the salt, for a simple, yet flavorful twist.
Serving Suggestions
These roasted potatoes and carrots can be served with endless dishes. Below are a few of my favorite options.
Roasted Potatoes and Carrots
Ingredients
- cooking spray
- 1 pound baby yellow or red potatoes, cut in half
- 1 pound carrots, peeled, and cut 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425℉ (215℃) and spray a rimmed baking sheet with cooking spray.
- Wash and dry potatoes and carrots. Cut the potatoes into 1½-inch chunks. Peel the carrots and cut them into 1-inch chunks.
- In a large mixing bowl, or right on a sheet pan, toss the potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
- Spread the potatoes out evenly onto a rimmed sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
- Place the veggies in the preheated oven and roast for 15 minutes. Remove the pan from the oven, flip the potatoes and carrots, and return to the oven. flip, Continue to roast for another 15-20 minutes, or until the potatoes and carrots are lightly caramelized and fork-tender.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious! My husband and I love it and it's easy to make!
Awesome! I appreciate you sharing, Alicia.
I love pairing our fave pork tenderloin recipe with these roasted potatoes and carrots! It compliments the tender and juicy pork tenderloin. Super satisfying!
That is a favorite pairing at our house too! Thanks for sharing!
This turned out really amazing! Everyone loved it! Thank you so much for the recipe!
Wonderful! Thanks for sharing!
Loaded with flavor and so easy to make. I doubled the recipe to have leftovers, last night we ate with chicken and tonight will be with steak!
Sounds like delicious meals! Thrilled to hear you enjoyed, Shari!