Roasted Carrots and Potatoes is a straightforward, weeknight-friendly side dish perfect for busy households and picky eaters. With minimal prep and inexpensive ingredients, this recipe yields tender, caramelized vegetables with crisped edges and rich flavor.
If you enjoy roasted potatoes, try other simple variations such as roasted red potatoes, fingerling potatoes, or smashed roasted potatoes for more ideas.
Kristen’s Keys for Roasting
This simple recipe benefits from a few small techniques that make a big difference in texture and color.
- Dry the vegetables well. After rinsing, pat potatoes and carrots dry. Excess moisture causes steaming, which prevents browning. Dry vegetables give you caramelized edges.
- Roast at high heat. Higher oven temperatures create a deeper golden color and a slightly crisp exterior; lower temperatures just soften without browning.
- Don’t overcrowd the pan. Arrange pieces in a single layer with space around each piece. If the pan is crowded they will steam instead of roast—use two pans if needed.
How to Roast Carrots and Potatoes
Follow these simple steps to roast vegetables that are tender on the inside and caramelized on the outside.
Step One: Prepare Vegetables
Peel and cut large carrots into 1-inch chunks. Cut potatoes into slightly larger pieces (about 1½ inches) because carrots take a bit longer to cook.
Toss potatoes and carrots with olive oil, salt, pepper, and garlic powder. Avoid minced garlic at this stage, since it can burn and turn bitter at high oven temperatures.
Step Two: Roast
Lightly spray a rimmed baking sheet with cooking spray and spread the vegetables in a single layer, leaving space between pieces so they roast instead of steam.
Roast in a 425°F (220°C) oven for about 30–35 minutes, flipping once halfway through, until the vegetables are fork-tender and the edges are lightly caramelized.
Recipe Modifications
- Ranch style: Use ranch seasoning in place of salt, pepper, and garlic powder for a tangy, herby flavor.
- Tex-Mex twist: Toss with taco seasoning for a bolder, spiced side that pairs well with tacos or grilled meats.
- Italian-inspired: Add Italian seasoning before roasting for a Mediterranean note.
- Fresh garlic option: If you prefer fresh garlic, add minced garlic during the last 10–15 minutes of roasting to avoid burning.
- Add fresh herbs: Finish the roasted vegetables with chopped parsley, dill, or chives for brightness.
- Seasoning swaps: Try seasoned salt or adobo in place of plain salt for a subtle twist.
Serving Suggestions
These roasted potatoes and carrots are versatile and pair well with many mains. A few complementary options include:
- Bacon-wrapped pork tenderloin
- Honey lemon chicken
- Chicken Marsala with roasted asparagus
- Baked cod
- Air fryer pork chops
- Easy baked chicken cordon bleu
Roasted Potatoes and Carrots
Ingredients
- cooking spray
- 1 pound baby yellow or red potatoes, cut in half
- 1 pound carrots, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
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Preheat the oven to 425°F (215°C) and lightly spray a rimmed baking sheet with cooking spray.
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Wash and thoroughly dry potatoes and carrots. Cut potatoes into 1½-inch chunks and carrots into 1-inch pieces.
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In a large bowl (or directly on the sheet pan), toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder until evenly coated.
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Spread the seasoned vegetables evenly on the prepared rimmed sheet pan, leaving space between pieces so they roast rather than steam.
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Roast for 15 minutes, remove the pan and flip the vegetables, then return to the oven and roast another 15–20 minutes until fork-tender and lightly caramelized.
Equipment
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Rimmed baking sheet
Notes
Salt: If using table salt, reduce the amount to ½–¾ teaspoon as it is saltier by volume than kosher salt.
Storage: Cool leftovers, store in an airtight container in the refrigerator for up to 5 days. Reheat under the broiler for 2–3 minutes per side or in a 400°F oven for 10–15 minutes until warmed and crisped.
Nutrition
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Nutrition information is automatically calculated and should be used as an approximation.