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Roasted carrots and baby potatoes served family-style in a large white platter with flecks of seasoning and fresh thyme sprigs.
4.83 from 35 votes

Roasted Potatoes and Carrots Recipe

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.
    Uncooked baby potatoes, carrots, garlic, and seasonings on a black baking pan.
  • Spread the vegetables in a single layer (use two baking sheets if necessary).
    Large Lodge cast iron baking sheet pan covered with a single layer of halved baby potatoes and carrots coated in olive oil, minced garlic, dried rosemary and dried thyme, salt, and black pepper.
  • 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).
    Golden roasted carrots and potatoes spread over a dark sheet pan.
  • 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.
  • I don't recommend peeling the potatoes.
  • 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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