Roasted potatoes and carrots are an easy side dish that’s great for any occasion. The vegetables are seasoned and baked until tender making them perfect for weeknight dinners or served as a side for special occasion meals. Either way, it’s a recipe you’ll want to make a lot!
Roasted vegetables are one of our go-to side dishes for so many meals. There are so many veggies that are great for roasting, and doing veggie combinations is a great way to create a new side every time.
Oven-roasted potatoes and carrots are one of our favorites – it’s a quick and easy recipe that goes with lots of main dishes. All you need are a few simple pantry ingredients, fresh carrots, and potatoes.
Roasted potatoes are pretty standard, but have you ever tried roasted carrots? They are so good – the roasting brings out their natural sweetness, and they get soft and tender when you bake them.
Once you learn how to roast potatoes and carrots, you will find all kinds of ways to serve them. This is an excellent side for steak, baked chicken, and pork chops. It also goes well with turkey and ham for holiday dinners. It’s definitely a keeper.
- Cooking spray
- Halved small Yukon Gold potatoes
- Peeled carrots sliced into two to three-inch strips
- Minced garlic
- Olive oil
- Salt and pepper
Coat a large baking sheet with cooking spray. In a small bowl, mix the garlic, olive oil, oregano, salt, and pepper.
Place the potatoes and carrots in a bowl. Pour the olive oil mixture over the top and gently toss the veggies to coat them in the oil. Feel free to add a little more oil if you think they need it.
Spread the potatoes and carrots in an even layer on the prepared baking sheet. Roast the vegetables for 15 minutes at 400°F. Flip them over and roast them for 15 minutes longer or until they are fork-tender.
Look for small potatoes to make the prep easier. You only need to slice them in half. If you can only find regular-sized Yukon Golds, you will need to cut them into bite-sized pieces.
Swap the dried oregano for dried parsley, thyme, or rosemary to change the flavor. Or, you can use Italian seasoning.
My potatoes and carrots usually take about 30 minutes or so to cook. How long to roast potatoes and carrots will depend on your oven. The best way to know if they’re done is to test them with a fork. You should be able to insert it without resistance.
Baked carrots and potatoes keep well as leftovers. Store them in a container in the refrigerator, and they will keep for several days. If you’ve been looking for a new easy side to try, this roasted potatoes and carrots recipe is a good one to try. It’s versatile and pairs with so many main dishes. Not to mention it’s delicious – the sweet carrots with the tender seasoned potatoes are a great match. I hope you enjoy the dish!
More Vegetable Recipes To Try
Roasted Potatoes and Carrots Recipe
- 1 pound small Yukon gold potatoes cut in half
- 1 pound carrots peeled and cut into 2-3 inch strips
- 4 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon oregano
- Cooking spray
- Salt and pepper to taste
- Pre-heat oven to 400°F.
- Using no stick cooking spray, spray a large nonstick baking sheet.
- Place carrots and potatoes in a large bowl. In a small bowl mix olive oil, garlic, salt and pepper together. Pour mixture over the carrots and potatoes and mix well. Add a little bit more olive oil if potatoes and carrots if needed.
- Roast for 30-40 minutes on a middle rack. Turn after 15 minutes. Carrots and Potatoes should be fork tender. Serve!
Roasted potatoes and carrots are an easy side dish that’s great for any occasion. The vegetables are seasoned and baked until tender.