Roasted Potatoes and Carrots make the ultimate cheap and easy side dish! Tossed with garlic and roasted until tender and caramelized, this easy recipe takes humble ingredients and turns them into a memorable side dish that is worthy of any meal.
And when it comes to a quick and easy side dish, it doesn't get much better than roasted potatoes. Well, actually it does! Roasting carrots alongside the potatoes is simply genius. Both the carrots and potatoes become crispy, tender, and perfectly caramelized to deliver two veggies in one simple dish!
This recipe for roasted potatoes and carrots is easy, cheap, and most importantly delicious! It makes the perfect side dish for just about any entree.
Notes on Ingredients
- Potatoes: I prefer using small, waxy potatoes, such as baby Yukon Gold potatoes or baby red potatoes. Feel free to use larger potatoes that are cut into 1-½ inch-sized pieces.
- Carrots: I highly recommend using large carrots, that are simply peeled and cut into chunks. Baby carrots do not yield the same caramelized flavor when roasted. But if that is all you have on hand, go ahead and use them.
- Oil: Olive oil is best in terms of flavor, but feel free to swap it out for canola oil.
- Salt and Pepper: Use kosher salt and freshly cracked black pepper for superior flavor. If you are using table salt, pay attention to the notes in the recipe card, as you will need to reduce the amount added so that the roasted potatoes and carrots are not overly salty.
- Garlic: When it comes to roasted carrots and potatoes, I prefer using garlic powder, rather than fresh garlic. The garlic powder will flavor the potatoes, and you don't have to worry about the fresh garlic burning.
- Sheet Pan: Any rimmed baking sheet pan will work for roasting vegetables. I love using a half-sheet pan to ensure that I have plenty of space to spread the potatoes and carrots out in an even layer.
- Add Fresh Herbs: Feel free to toss the roasted potatoes and carrots with minced fresh parsley, dill, or chives after they have been roasted for a burst of fresh flavor from herbs.
- Ranch Flavored: Replace the salt, pepper, and garlic powder with 3 teaspoons of Ranch Seasoning and roast as directed. Serve with sour cream for a delicious twist.
- Tex-Mex: Toss the potatoes and carrots with 2 teaspoons of Taco Seasoning and oil and roast as directed. Serve along with Tacos for an unexpected, yet delicious side dish.
- Add Italian Seasoning: In addition to the salt, pepper, and garlic, add 1-2 teaspoons of Italian seasoning to the potatoes and carrots before roasting.
- Swap Out the Salt: Use seasoned salt or adobo seasoning in place of the salt, for a simple, yet flavorful twist.
- Use Fresh Garlic: If you want to use fresh minced garlic in place of garlic powder, I recommend adding it halfway through roasting so that there’s less of a chance of it burning.
∗ important to remember ∗
This recipe for roasted potatoes and carrots, which you can find in detail in the recipe card, is super simple, yet I do have a few crucial tips to keep in mind to ensure the best results.
- Use cooking spray. Spraying the pan with cooking spray will help the carrots and potatoes from sticking to the pan without having to use excessive oil.
- Wash and dry the veggies. After rinsing the potatoes and carrots to remove dirt and debris, be sure to allow the vegetables to air dry or pat them dry with a paper towel or clean towel. This will ensure that the oil and seasonings will evenly adhere to the veggies.
- Cut everything evenly. You want to ensure your potatoes and carrots are all about the same size so that they will roast evenly. If the potatoes and carrots overlap, they will steam instead of get caramelized and browned.
- Don't overcrowd the pan. You want to spread the seasoned carrots and potatoes out into an even layer, leaving some space around the vegetables. This will ensure they cook evenly and become caramelized, rather than steam. It is better to use two pans than to overcrowd one.
This is a great recipe to make extra. Leftover roasted potatoes and carrots keep well for several days. Not only are the leftovers great for an additional dish later in the week, but they make a fabulous addition (cold or warm) to a salad.
- Refrigerate: Allow the potatoes and carrots to cool and then transfer them to an airtight container and store them in the refrigerator for up to 5 days.
- Reheat: Spread the leftover potatoes and carrots on a baking dish and broil for 2-3 minutes per side until browned and warmed through. Alternatively, reheat in a 400-degree F oven for 10-15 minutes to warm through.
These roasted potatoes and carrots can be served with endless dishes. They pair well with Roasted Turkey for Thanksgiving Dinner or Baked Ham for a simple Christmas or Easter Dinner. But this simple side dish is one of my favorite side dishes to make during a busy week! They pair well with any of the following simple entrees.
If you tried this simple recipe for Roasted Potatoes and Carrots, please leave a review and comment below.
Easy Roasted Potatoes and Carrots with Garlic
- 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
- Preheat the oven to 425℉ and spray a rimmed baking sheet with cooking spray.
- Wash the potatoes and carrots. Cut the potatoes in half. 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 olive oil, salt, pepper, and 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 browned and tender.