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Large white oval serving platter filled with golden roasted potatoes and carrots coated in dried rosemary, thyme, salt, black pepper, olive oil, and fresh toasted garlic.
4.83 from 34 votes

The Easiest Roasted Potatoes and Carrots

This one-pan recipe for Roasted Potatoes and Carrots is the best weeknight dinner side dish. Quick and easy to prepare with a handful of simple ingredients, the result is super flavorful and tasty golden, creamy potatoes and tender, sweet carrots. Naturally vegan & gluten-free.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 5 servings
Calories: 236kcal
Chef: Jessica Randhawa

Ingredients

  • 1½ pounds baby potatoes - halved
  • 1 pound carrots - peeled and sliced into 2-inch pieces, see notes
  • ¼ cup olive oil
  • 3 cloves garlic - minced, see notes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon Ground black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
  • Transfer all of the ingredients to the prepared baking sheet or baking pan. Gently toss everything together until completely combined, then spread everything out in a single layer (use two baking sheets if necessary).
  • Bake for 20 minutes, then gently toss the veggies and continue to bake for an additional 15-20 minutes or until the potatoes are crispy on the outside and both the carrots and potatoes are fork-tender throughout (see notes).
  • Garnish with fresh thyme, if desired.

Notes

  • If the carrots are extra thick, consider slicing them into smaller 1-inch pieces. You can also make this recipe with bagged baby carrots, although I think large carrots taste better.
  • The fresh garlic can be swapped for approximately 1/2-1 teaspoon of garlic powder.
  • If the dried herbs and garlic start to burn, you can tent the baking pan or casserole dish with a large sheet of aluminum foil.
  • Feel free to include additional veggies like diced parsnips, Brussels sprouts, or pearl onions.
  • Optional garnishes: Sometimes, I'll finish these potatoes and carrots with a dusting of freshly grated parmesan cheese or a drizzle of melted butter.
  • Storage: Transfer any leftovers to an airtight container. Keep stored in the refrigerator for up to 5 days.

Nutrition

Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 545mg | Potassium: 802mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12523IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg
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