Pin Recipe This Roasted Potatoes and Carrots recipe is the ultimate go-to for a quick, delicious, and healthy side dish. With crispy, golden-brown potatoes and tender, caramelized carrots, it's the perfect combination of flavors and textures. The earthy rosemary and thyme add a fragrant touch that elevates the dish to a new level of comfort and satisfaction. Whether you're looking for easy dinner ideas, a nutritious snack, or a hearty addition to your breakfast or brunch spread, this recipe fits the bill.
This recipe became a favorite in my house after I needed something hearty and simple for busy weeknights. Even picky eaters can't resist the crispy potatoes and sweet, caramelized carrots fresh from the oven.
Ingredients
- Baby potatoes: 1.5 pounds, halved
- Carrots: 1 pound, peeled and sliced into 1–1.5 inch pieces
- Olive oil: 3 tablespoons
- Fresh rosemary: 2 teaspoons, chopped (or 1 teaspoon dried)
- Fresh thyme: 1 teaspoon (or 1/2 teaspoon dried)
- Garlic powder (optional): 1 teaspoon
- Paprika (optional): 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Season vegetables:
- Place the potatoes and carrots on the baking sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder (if using), paprika (if using), salt, and pepper.
- Toss and arrange:
- Toss everything together until the vegetables are evenly coated. Spread the vegetables out in a single layer, making sure they are not overcrowded.
- Roast:
- Roast in the preheated oven for 30-40 minutes, flipping the vegetables halfway through to ensure even browning.
- Serve:
- Remove from the oven and let cool slightly. Optionally, sprinkle with fresh herbs before serving. Serve hot and enjoy!
Pin Recipe These roasted vegetables are always a staple at family gatherings, especially during holidays. My kids love helping toss the veggies in olive oil before they go into the oven.
Serving Suggestions
Serve alongside roasted chicken, grilled fish, or enjoy as a vegetarian main with a grain salad. Great with eggs for brunch too.
Variations
Try adding parsnips, sweet potatoes, or use different herbs like oregano or basil for a twist. Smoked paprika will add a deeper flavor profile.
Storage Tips
Store leftovers in an airtight container in the fridge up to 3 days. Reheat in the oven to restore crispiness or microwave for quick convenience.
Pin Recipe This fuss-free side dish adds warmth and flavor to any meal. Enjoy its golden goodness any time of day!
Recipe FAQs
- → How do I get potatoes and carrots to brown evenly?
Roast vegetables in a single layer and flip halfway through for consistent browning.
- → Can I use dried herbs instead of fresh?
Yes, substitute dried rosemary and thyme, using half the amount for a balanced flavor.
- → Should I peel the potatoes before roasting?
Peeling is optional; leaving skins adds texture and nutrients, especially with baby potatoes.
- → What other seasonings complement this dish?
Garlic powder and paprika add depth; try smoked paprika or chili flakes for a spicy kick.
- → How do I store leftovers?
Cool fully, then refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.
- → Can I add other vegetables to the mix?
Yes, bell peppers, parsnips, or onions roast well with potatoes and carrots for variety.