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Cook your veggie and potato side dish all on one baking sheet with these roasted potatoes and carrots. Simple and quick to prep, these are a great everyday side dish that will work perfectly with all of your favorite meals.
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Table of Contents
- Why you will love this recipe!
- Ingredients for roasted potatoes and carrots
- How to roast potatoes and carrots in the oven
- What are the best potatoes to use?
- Can you make them ahead of time?
- Do you have to peel the potatoes and carrots?
- What do you serve them with?
- Recipe Notes and Tips
- More Side Dish Recipes To Try
- Roasted Carrots & Potatoes Recipe
If you are like me, you may often get a bit stuck when it comes to side dishes. Several pots on the go, and they can often seem like a lot of work!
These oven roasted potatoes and carrots are so quick and easy to make. Simply seasoned, they require very little hands-on time, leaving you to get on with the rest of the meal!
Be sure to try my Roasted Beets and Carrots and Garlic Roasted Potatoes too!
Why you will love this recipe!
- Quick and easy: It takes minutes to prep this side dish, and the cooking times is hands off, leaving you get on with the rest of the meal.
- Simple ingredients: This recipe for potatoes and carrots in the oven doesn’t require a long list of ingredients. Jsut some fresh produce and pantry staple seasonings.
- Versatile: This is a great side dish that can be served with so many mains. It’s effortless enough to serve as part of a weeknight meal, and is easily doubled for bigger feasts like Thanksgiving and Christmas.
Ingredients for roasted potatoes and carrots
- Potatoes: This recipe is best made with baby potatoes. Just cut them in half and they’ll be tender in 30 minutes.
- Carrots: Peel the carrots and cut them in half diagonally, in similar sizes to the potatoes so that they cook through evenly.
- Onion: I like to add diced onion to the sheet pan for additional flavor.
- Oil: Oil helps to get the baked potatoes and carrots nice and crispy on the outside. I use olive oil, but canola or vegetable will work well.
- Seasonings: Italian seasonings, garlic powder, salt and pepper.
How to roast potatoes and carrots in the oven
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss potatoes, carrots, and onions with olive oil and Italian seasoning. Season with salt & pepper.
- Place on the prepared baking sheet and roast potatoes and carrots in the oven for about 30 minutes or until tender.
What are the best potatoes to use?
Smaller baby potatoes are best to use for this recipe. They cook quickly and have a great buttery texture. You can use larger Russet or Yukon Golds, but you may want to par-boil them first so that they are tender, and cut them into quarters rather than halves.
Can you make them ahead of time?
You can prep the potatoes and carrots and toss them in the seasonings a day ahead of time and keep them covered in the fridge until you are ready to cook them. If you do have leftovers, they will keep well for 3 to 4 days and can be reheated at 400F for 10 minutes to get them nice and crispy again.
Do you have to peel the potatoes and carrots?
Because we use baby potatoes, the skins are thin and soft, so you just need to give them a good wash, no need to peel them. I do recommend that you peel the carrots, as their skins can be pretty tough and chewy.
What do you serve them with?
These roasted potatoes and carrots and onions are a great versatile side dish, that works with fish, chicken, meat, and veggie mains. Try them with:
- Meatloaf
- Honey Sriracha Salmon
- Chicken Florentine
- Honey Mustard Chicken
- Roasted Turkey Breast
- Shrimp Scampi
- Chicken Liver and Onions
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Be sure to coat the carrots and potatoes well in the oil and seasonings. This will help everything to crisp up nicely and cook evenly.
- You can easily mix up the seasonings to suit what you are serving as a main. Dill is perfect for fish dishes, or add some chili flake for a spicy kick.
- Bake at a high temperature of 425 F to achieve nice and crispy edges and beautiful caramelization of the vegetables.
- Use a fork to test when the roasted potatoes are carrots are done. They should be tender when a fork is inserted.
More Side Dish Recipes To Try
If you love this roasted potatoes and carrots recipe, I am sure you will also love these easy side dishes:
Roasted Potatoes and Carrots
Save This Recipe
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Ingredients
- 1 ½ pounds Dutch baby potatoes, cut in half
- 1 lb carrots, peeled and cut diagonally in 1.5 inch slices
- 1 medium yellow onion, diced in big chunks
- ¼ cup olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- salt & pepper to taste
- parsley, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss potatoes, carrots, and onions with olive oil and Italian seasoning. Season with salt & pepper.
- Place on the prepared baking sheet and roast for about 30 minutes or until tender.
Video
Notes
- Be sure to coat the carrots and potatoes well in the oil and seasonings. This will help everything to crisp up nicely and cook evenly.
- You can easily mix up the seasonings to suit what you are serving as a main. Dill is perfect for fish dishes, or add some chili flake for a spicy kick.
- Bake at a high temperature of 425 F to achieve nice and crispy edges and beautiful caramelization of the vegetables.
- Use a fork to test when the roasted potatoes are carrots are done. They should be tender when a fork is inserted.
