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.
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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
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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.
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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.
