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.
![Roasted Potatoes and Carrots Roasted potatoes and carrots in white serving bowl next to fresh parsley.](https://amindfullmom.com/wp-content/uploads/2024/03/Recipe-for-Potatoes-and-Carrots-Roasted.jpg)
It is no secret that I love potatoes. From potato soup to creamy mashed potatoes to potato frittatas, I think potatoes are one of the most versatile ingredients out there.
And when it comes to a quick and easy side dish, it doesn't get much better than roasted potatoes. Well, actually it does! Combining classic roasted potatoes with roasted carrots to create one easy, wholesome side dish is simply genius!
Reasons to Love This Easy Side Dish
- Two Sides in One. Instead of having to make a starch and vegetable, this easy recipe delivers both in one simple dish.
- Simple, Affordable Ingredients. This recipe for roasted potatoes and carrots is easy, cheap, and made with ingredients you likely always have on hand. It is the perfect side dish for just about any entree.
- Delicious Results. Roasting vegetables of any kind, like asparagus, broccoli, or in this case, potatoes and carrots, allows for the natural sweetness of the vegetables to become enhanced, while they become crispy and caramelized. Roasting potatoes and carrots is one of the easiest ways to enhance their flavor!
Notes on Ingredients & Equipment
![Recipe for Roasted Potatoes and Carrots Ingredients for Roasted Potatoes and Carrots labeled on counter.](https://amindfullmom.com/wp-content/uploads/2023/10/Recipe-for-Roasted-Potatoes-and-Carrots.jpg)
- 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, or fingerling potatoes cut in half.
- 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.
Recipe Modifications
- 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.
How To Roast Potatoes with Carrots
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Season Potatoes and Carrots. Toss the potatoes and carrots with olive oil, salt, pepper, and garlic powder or seasonings of your choice.
- Roast at 425 degrees F. Roast the vegetables, flipping halfway through the baking time, until they are caramelized and fork-tender.
![Recipe Roasted Carrots Potatoes Roasted potatoes and carrots on sheet pan.](https://amindfullmom.com/wp-content/uploads/2023/10/Recipe-Roasted-Carrots-Potatoes.jpg)
∗ tips to remember ∗
While this recipe for roasted potatoes and carrots 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.
Storage Instructions
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.
Serving Suggestions
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.
- Bacon-Wrapped Pork Tenderloin
- Honey Lemon Chicken
- Chicken Marsala
- Baked Cod
- Air Fryer Pork Chops
- Easy Baked Chicken Cordon Bleu
If you tried this simple recipe for Roasted Potatoes and Carrots, please leave a review and comment below.
![Bowl of roasted potatoes and carrots topped with fresh parsley.](https://amindfullmom.com/wp-content/uploads/2023/10/Roasted-Potatoes-and-Carrots-360x360.jpg)
Easy Roasted Potatoes and Carrots with Garlic
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℉ 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.
Shar
I love pairing our fave pork tenderloin recipe with these roasted potatoes and carrots! It compliments the tender and juicy pork tenderloin. Super satisfying!
Kristen Chidsey
That is a favorite pairing at our house too! Thanks for sharing!
Toni
This turned out really amazing! Everyone loved it! Thank you so much for the recipe!
Kristen Chidsey
Wonderful! Thanks for sharing!
Shari H
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!
Kristen Chidsey
Sounds like delicious meals! Thrilled to hear you enjoyed, Shari!