Roasted Potatoes and Carrots

Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots make a delicious, and unforgettable side dish that’s perfect with chicken, beef, pork, or fish. I use simple pantry seasonings, garlic, olive oil, and salty parmesan cheese. A scrumptious recipe you’ll make over and over again!

What You’ll Love About Roasted Potatoes and Carrots:

  • A simple and flavorful side dish
  • Perfect for a casual supper or an elegant dinner party
  • Common pantry ingredients
  • Great recipe for picky eaters
  • These veggies are delicious
  • Naturally gluten-free recipe

If you’re looking for the simplest side dish that will literally turn heads at the dinner table, Roasted Potatoes and Carrots has your back! This combination is what taste buds crave. Savory, herbed potatoes with caramelized, sweet carrots, it’s absolute heaven.

Now, potatoes and carrots might not sound like something worth cheering about, but if you follow my simple steps, tips, and flavorful seasonings, I promise they’ll be the best tasting roasted veggies you’ve ever had! Or at least your top best recipes.

What I love about this dish is how easy it is to throw together, but it feels like you’re eating something a little more special than your average side dish. It’s great for busy weeknights but fancy enough for a dinner party. EVERYONE will be helping themselves to seconds!

Try my Roasted Potatoes and Zucchini. This is still the most popular recipe on my website. Simply delicious!

Important Tips You Don’t Want To Skip:

The carrots here are a nice addition and offer the perfect balance of a sweet and savory taste, but let’s face it, you’re here for the spud, and there are a couple key things to remember when roasting potatoes.

  1. đź’ˇWater bath-To achieve that beautiful crusty outside and creamy melt-in-your-mouth inside, it’s super important to soak the potatoes in cold water. You only need 10-minutes, and in that time you can be preparing your carrots and other simple ingredients. This will remove excess starch which can otherwise prevent proper browning and crispness.
  2. đź’ˇPotatoes-The type of potato is also an important factor. While russets are an economical go-to for making potato dishes, Yukon golds have a much creamier, buttery interior, which will level up your roasted potato experience.
  3. đź’ˇRoasting temperature-You’ll also want a higher oven temperature between 400-425. I find the 425℉ range to be the sweet spot for roasting veggies.

Simple Ingredients:

Ingredients for roasted potatoes and carrots. Yukon gold potatoes, carrots, garlic, olive oil, dried thyme, rosemary, oregano, salt, pepper, parmesan cheese, and parsley.
  • Potatoes- For this recipe I use Yukon gold which have a super creamy interior.
  • Carrots- Use regular carrot sticks or baby carrots would also work.
  • Olive oil- This will help brown the potatoes and carrots while they roast.
  • Seasonings- Dried rosemary, thyme, oregano, salt and pepper.
  • Parmesan cheese- I use just a touch to create crispy bits on the potatoes.
  • Parsley- Optional garnish

Substitutions or Add-Ins:

  • Veggies- Add or use other veggies like Brussels sprouts, sweet potatoes, bell peppers, or onions. Keep in mind you may need to add some of these veggies at the half way point when the potatoes have roasted some.
  • Potatoes- Other options for potatoes include russets, red potatoes, or colored baby potatoes.
  • Seasonings- Have fun with the seasonings and use what you love or have on hand. Be mindful if your seasonings already have sodium. Make sure to adjust the salt.

How To Make Roasted Potatoes with Carrots:

See full instructions in recipe card below

Step One. Preheat oven to 425℉ and line a large sheet pan with parchment paper.

Step Two. Add the cut potatoes to a large bowl and fill with cold water. Allow the potatoes to sit in the water for at least 10-minutes to release some of the starch. Drain and pat dry.

Yukon gold potatoes soaking in a bowl with cold water.

Step Three. In the same bowl with the potatoes add carrots, olive oil, seasonings, and parmesan cheese. Toss well to coat the veggies. Place veggies in a single layer on the prepared sheet pan.

Step Four. Roast veggies in preheated oven for 35-40 minutes, tossing half way through with a spatula. They should be golden brown in spots and fork tender. Garnish with parsley and serve.

Roasted Potatoes and Carrots garnished with fresh parsley.

Common Questions:

đź—¨What is the best thing to serve with roasted potatoes and carrots?

This recipe would pair well with my Simple Roasted Chicken, steak, salmon, Pork Chops, or serve it alongside another easy vegetarian meal. Super versatile!

đź—¨What is the best way to reheat roasted veggies?

In a pinch you can reheat in the microwave but the oven is the best method. Heat the oven to 350℉ and place veggies on a sheet pan. Heat in the oven until warmed through about 15-minutes.

Other Recipes You Might Enjoy:

Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots make a delicious, and unforgettable side dish that's perfect with chicken, beef, pork, or fish. I use simple pantry seasonings, garlic, olive oil, and salty parmesan cheese. A scrumptious recipe you'll make over and over again!
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 214kcal

Equipment

  • 1 medium bowl
  • 1 Large sheet pan

Ingredients

  • 3-4 medium size Yukon gold potatoes, cut in 1 1/2 inch pieces, about 4 cups
  • 4 carrots cut in 2 inch pieces, about 2 1/2 cups
  • 2 tbsp olive oil
  • 1-2 garlic cloves, minced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup grated parmesan cheese
  • fresh parsley to garnish

Instructions

Preheat oven to 425℉ and line a large sheet pan with parchment paper.

  • Add 4 cups of potatoes to a large bowl and fill with cold water. Allow the potatoes to sit in the water for at least 10-minutes to release some of the starch. Drain and pat dry.
  • In the same bowl with the potatoes add 2 1/2 cups carrots, 2 tbsp olive oil, 1/2 tsp each dried rosemary, oregano, and thyme, plus 1/4 cup parmesan cheese. Toss well to coat the veggies and place in a single layer on the prepared sheet pan.
  • Roast veggies in preheated oven for 35-40 minutes, tossing half way through with a spatula. They should be golden brown in spots and fork tender. Garnish with parsley and serve.

Notes

Tips:
 
  1. Water bath-To achieve that beautiful crusty outside and creamy melt-in-your-mouth inside, it’s super important to soak the potatoes in cold water. You only need 10-minutes and in that time you can be preparing your carrots and other simple ingredients. This will remove excess starch which can otherwise prevent proper browning and crispness.
  2. Potatoes-The type of potato is also an important factor. While russets are an economical go-to for making potato dishes, Yukon golds have a much creamier, buttery interior, which will level up your roasted potato experience.
  3. Roasting temperature-You’ll also want a higher oven temperature between 400-425. I find the 425℉ range to be the sweet spot for roasting veggies.
 
Substitutions:
 
  • Veggies- Add or use other veggies like Brussels sprouts, sweet potatoes, bell peppers, or onions. Keep in mind you may need to add some of these veggies at the half way point when the potatoes have roasted some.
  • Potatoes- Other options for potatoes include russets, red potatoes, or colored baby potatoes.
  • Seasonings- Have fun with the seasonings and use what you love or have on hand. Be mindful if your seasonings already have sodium, make sure to adjust the salt.
 
Common Questions:
 
What is the best thing to serve with roasted potatoes and carrots?
This recipe would pair well with my Simple Roasted Chicken, steak, salmon, Pork Chops, or serve it alongside another easy vegetarian meal. Super versatile!
What is the best way to reheat roasted veggies?
In a pinch you can reheat in the microwave but the oven is the best method. Heat the oven to 350℉ and place veggies on a sheet pan. Heat in the oven until warmed through about 15-minutes.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 754mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10258IU | Vitamin C: 29mg | Calcium: 100mg | Iron: 2mg

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