Roasted carrots and potatoes are an easy, healthy side dish you can make in under one hour! Fork tender carrots and crispy potato wedges are a versatile choice for a delicious meal.
Our Roasted Butternut Squash and Apples is another side dish we love during the fall and winter months.
Why You’ll Love This Recipe
- Easy – With a small amount of prep and simple ingredients, you’ve got a delicious and healthy side dish on the table in under an hour.
- Low Fat Side Dish – These roasted vegetables have just 4 grams of fat per serving. A great way to add balance to any menu.
- Repurpose Leftovers – This recipe is a great way to use up leftover vegetables you may have on hand.
These roasted vegetables are super versatile and pair great with chicken, steak and pork. Baked root vegetables require only a few steps and very little hands on time.
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Roasted Carrots and Potatoes are a versatile side dish that is perfect for a special occasion or a simple dinner anytime of year.
Table of contents
Ingredients
Ingredients
- Potatoes – A combination of baby red and gold potatoes.
- Carrots
- Olive oil – Avocado oil also works well.
- Kosher salt and freshly ground black pepper
- Garlic cloves – Fresh garlic is the best choice for this recipe.
- Lemon
The Best Potatoes for Roasting
Yukon gold and red potatoes are the best choice for roasting. These thin-skinned, waxy potatoes require no peeling and hold their shape well. They have a naturally creamy, buttery taste that works really well for this method of preparation.
How to Make Roasted Carrots and Potatoes
- Cut the baby potatoes in half (or quarters if large) and cut the carrots into 1-inch chunks. Place the veggies in a large bowl add the garlic, salt and pepper and toss well.
- Next, spread the carrots and potatoes into one even layer over two baking sheets that are lined with parchment paper or aluminum foil. Bake in a preheated 400 degree F oven for 45 minutes, flipping halfway through the cooking time.
A squeeze of fresh lemon juice is a great way to brighten up Roasted Carrots and Potatoes. I like to add the lemon juice after roasting for the freshest flavor.
Tips and Variations
- Add-Ins – You can add any other root vegetables you happen to have on hand. Parsnips, sweet potatoes, and turnips are all delicious when roasted. You can also add onions cut into large sections (4 to 6 pieces) that will naturally come apart during the cooking process. Toss in some brussels sprouts for even more flavor and nutrition.
- Seasoning – You can keep it simple with salt and pepper or really ramp up the flavor with a variety of dried herbs like rosemary and thyme. A little chili powder and/or smoked paprika can add amazing flavor. Like it hot? Add a little cayenne pepper for a kick.
- Garnish – Use up any fresh herbs you have on hand to add a fresh garnish. Parsley, basil, and thyme are great choices.
What to Serve with Roasted Carrots and Potatoes
These roasted potatoes and carrots pair nicely with Air Fryer Blackened Chicken or Blackstone Chicken Breast. They are perfect for serving with Apricot Glazed Pork Tenderloin or Lemon Basil Baked Cod.
FAQs
There is no need to peel carrots before roasting or even if you’re eating them raw. Just a good scrub under cool water to clean them is all that’s needed. Be sure to pat them dry with paper towels before coating with the oil and seasoning.
Yes! Potatoes and carrots take a similar amount of time to cook. Just be sure to cut them about the same size.
In this recipe there is no need to boil the potatoes before roasting because the potatoes are cut into smaller chunks so they will cook at the same rate as the carrots.
More Easy Side Dishes
If you loved this roasted carrot and potatoes recipe, check out these other delicious side dishes.
- Instant Pot Garlic Mashed Potatoes
- Cauliflower Rice Pilaf
- Sautéed Spinach with Garlic and Lemon
- Perfect Baked Sweet Potatoes
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Roasted Carrots and Potatoes
Ingredients
- 24 ounces baby red and gold potatoes, cut in half or quartered, if large
- 1 pound carrots, cut into 1-inch chunks
- 2 tablespoons olive or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 1 lemon, halved
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil and set aside.
- In a large bowl, add all the ingredients except for the lemon juice. Toss until the vegetables are evenly coated.
- Spread the vegetables into one even layer on the prepared baking sheets. Cook for 45 minutes, flipping halfway in between. When fork tender, remove from the oven and squeeze the lemon juice over the top.
Notes
- Add-Ins – You can add any other root vegetables you happen to have on hand. Parsnips, sweet potatoes, and turnips are all delicious when roasted. You can also add onions cut into large sections (4 to 6 pieces) that will a naturally come apart during the cooking process. Toss in some brussels sprouts for even more flavor and nutrition.
- Seasoning – You can keep it simple with salt and pepper or really ramp up the flavor with a variety of dried herbs like rosemary and thyme. A little chili powder and/or smoked paprika can add amazing flavor. Like it hot? Add a little cayenne pepper for a kick.
- Garnish – Use up any fresh herbs you have on hand to add a fresh garnish. Parsley, basil, and thyme are great choices.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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