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Roasted Potatoes and Carrots make the perfect side dish for any meal including Thanksgiving and Christmas! They are perfectly seasoned, roasted tender, and loaded with flavor!
This Roasted Potatoes and Carrots recipe has been a weeknight dinner staple in my kitchen for years. I love how something so simple can taste so comforting. The carrots get caramelized and their natural sweetness really comes through, while the potatoes roast to golden perfection and tender texture.
It’s one of those side dishes that makes the house smell amazing and pairs beautifully with almost any weeknight meal and perfect for meal prep. From roasted chicken to steak or even grilled salmon these roasted carrots and oven-roasted potatoes are always a family favorite and have the best flavor.
Ingredients
- Yukon Gold Potatoes – You can use red potatoes or baby potatoes as well for this recipe.
- Carrots – We like using whole carrots for a better taste. But you can also use pre-cut baby carrots
- Olive Oil – Use oil of your choice
- Italian Seasoning – Learn how to make homemade Italian Seasoning. You can even substitute with fresh herbs, onion powder, and garlic powder.
- Minced Garlic – See How to Mince Garlic Cloves
Scroll to the recipe card for the full recipe details.
How to Make Roasted Potatoes and Carrots
Step 1 – Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment paper.
Step 1 – Clean the potatoes and cut them in half and then quarter each half (making 8 pieces per potato) and add them to a large bowl.
Step 2 – Peel the carrots. Cut the carrots into approximately 2 inch size pieces. Add these to the mixing bowl as well.
Step 3 – Top with the olive oil, Italian seasoning, minced garlic, salt and pepper. Toss the ingredients to make sure that the veggies are well coated.
Step 4 – Spread the potatoes and carrots into a single layer on the baking sheet. Bake for 45-50 minutes (tossing them every 15-20 minutes) until they are soft and browned. Cooking time will vary.
Step 5 – Remove from the oven. Let them cool slightly and then they’re ready to serve and enjoy topped with fresh parsley.
Roasted Potatoes and Carrots
Ingredients
- 1 ½ pounds Yukon Gold Potatoes
- 1 Pound Carrots
- 2 Tablespoons Olive Oil
- 2 teaspoon Italian Seasoning
- 1 Tablespoon Minced Garlic
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment paper.
- Clean the potatoes and cut them in half and then quarter each half (making 8 pieces per potato) and add them to a large mixing bowl.
- Peel the carrots. Cut the carrots into approximately 2 inch size pieces. Add these to the mixing bowl as well.
- Top with the olive oil, Italian seasoning, minced garlic, salt and pepper. Toss the ingredients to make sure that the veggies are well coated.
- Spread the potatoes and carrots into a single layer on the baking sheet.
- Bake for 45-50 minutes (tossing them every 15-20 minutes) until they are soft and browned.
- Remove from the oven. Let them cool slightly and then they’re ready to serve and enjoy!
Recipe Notes
- Cutting Veggies – When cutting the vegetables, make sure that they are all approximately the same size so that the cook evenly when baking.
- Stir Occasionally – Toss them when baking is not necessary but it does help them brown evenly and adds more flavor.
- Don’t Overcrowd – Use two pans if needed for crisp veggies. We recommend placing potatoes and carrots in a single layer.
- Baking Pan – For easy cleanup, place aluminum foil on sheet pan.
- Garlic Herb – Melt garlic butter with fresh thyme, oregano and drizzle over the top right before serving.
- Spicy Twist – Sprinkle with smoked paprika or crushed red pepper flakes for a delicious variation.
- Honey Mustard – Toss with Dijon, chopped onion and honey before roasting. This is my husbands favorite!
- Complete Meal – Add chicken thighs or sausage for a full dinner made all on the sheet pan.
- Cheese – Right before serving sprinkle parmesan cheese or feta cheese for even more flavor.
- Add other Vegetables – This simple side dish is perfect to add in more vegetables. Try it with sliced onions, broccoli and asparagus. Perfect addition to your family dinners and a must for Easter.
Nutrition Facts
Serving Recommendations
We love to serve this dish for an easy side dish to many main dish recipes.
Frequently Asked Questions
In this recipe we used Yukon Gold Potatoes but you can easily use baby potatoes, red potatoes or russet potatoes. But feel free to use other types of potatoes.
Use a hot oven, dry veggies well, and spread veggies out on the pan in a single layer. Reheat in the microwave or air fryer.
Store any leftovers in an airtight container for up to 5 days in the refrigerator.
More Roasted Vegetable Recipes
Easy Grilling
Rosemary Roasted Potatoes
Easy Side Dishes
Roasted Acorn Squash
Easy Side Dishes
Oven Roasted Green Beans
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