Easy Oven Roasted Potatoes and Carrots

Oven-roasted potatoes and carrots make a simple side dish that comes together in just 10 minutes of prep! You only need a few ingredients and one pan, so cleanup’s a breeze!

Roasting is my go-to method when I need an easy side dish for family dinners. With minimal prep, most vegetables can be tossed in the oven, giving you time to focus on the rest of the meal—or simply take a well-deserved break—while they roast to golden perfection.

Potatoes and carrots are versatile vegetables that you probably always have hanging around your kitchen. Roasting brings out the natural sweetness of the carrots and creates potatoes that are perfectly tender on the insides and crisp on the outside.  

This oven roasted carrots and potatoes recipe is a filling side dish that is perfect for an easy weeknight meal. Toss the vegetables with olive oil, garlic, salt and pepper to create a delicious healthy dinner to serve with your favorite main dish. Enjoy this easy side dish any day of the week or for the holidays including Easter, Thanksgiving and Christmas. 

Roasted Potatoes and Carrots Ingredients

This recipe requires just a handful of simple ingredients and minimal effort to create perfectly tender roasted potatoes and carrots. It’s made with whole food ingredients that are naturally gluten free and vegan. 

• Carrots: You can use whole carrots, baby carrots, or larger carrots, but make sure to cut them into even-sized inch pieces for even cooking time.
• Baby Potatoes: Baby Yukon gold potatoes or baby red potatoes, are best for roasting. You can also substitute sweet potatoes for added natural sweetness.
• Olive Oil: A little goes a long way in creating rich flavor and ensuring the vegetables roast evenly
• Seasonings: You will only need fresh garlic, salt and black pepper for this recipe. 
• Garnish (optional): I garnish with freshly chopped parsley, but you can use fresh thyme or another herb of your choice.

Best Potatoes for Roasting

When roasting, you want to use waxy potatoes or all purpose potato varieties like baby red potatoes or Yukon gold potatoes. These types of potatoes work best for roasting. Russet potatoes are more starchy and are better for baking the whole potato or for mashed potatoes.

How to Make Roasted Potatoes and Carrots

Baking carrots and potatoes in the oven is easy! Full recipe measurements and instructions are provided in the recipe card below.

1. Prep for baking: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil. 
2. Season the vegetables: In a large bowl, combine the halved potatoes and carrot chunks. Drizzle with olive oil and add garlic, salt and pepper. Toss the ingredients together in the bowl to coat the vegetables all over, then spread in a single layer onto a prepared sheet pan. 
3. Bake: Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through, until they are tender and start to brown. Remove from the oven and sprinkle with parsley before serving warm. 

Recipe Tip: Do not overcrowd the baking sheet: The potatoes and carrots will crisp up better when there is enough space in between them. If they are packed too closely, the vegetables will steam instead of roast, so you won’t get that perfectly crisp and caramelized outside.

Recipe Variations and Substitutions

• Baby carrots: You can substitute with pre-cut baby carrots, if desired. 
• Other vegetables: You can add or substitute for other veggies with similar roasting time. Add red onions, asparagus, broccoli, cabbage, zucchini, parsnips, green beans, etc. Cut the vegetables into similar-sized chunks to ensure they cook evenly. 
• Seasonings: You can use any combination of seasonings. Add dried thyme, rosemary, oregano or Italian seasoning for more flavor. You can also use other seasonings like garlic powder or onion powder. Use a drizzle of honey for sweet flavor. 
• Fresh herbs: Garnish with your favorite fresh herb. I like to use fresh parsley, but you could use basil, oregano or any of your preferred herbs.
• Add Parmesan cheese: I love adding Parmesan cheese to any roasted vegetable recipe. Sprinkle the cooked vegetables with either grated Parmesan or shredded Parmesan.
• Add heat: If you want to add spicy flavor, you can add red pepper flakes or a dash of cayenne pepper. 
• Add lemon juice or lemon zest: Another way to elevate the flavor of roasted vegetables is by adding freshly squeezed lemon juice or lemon zest.
• Scale the recipe for a crowd: You can adjust the recipe to serve more. Just keep in mind that you don’t want to crowd the pan. Make sure to spread the vegetables on the pan in an even layer and leave at least a little space between the veggies. Depending on the amount of servings, you may need to cook on two sheet pans. 

Storage, Leftovers and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. 

Reheat in the oven at 325°F for 20 minutes or until heated through to restore crispness to the veggies. You can also enjoy the roasted carrots and potatoes cold!

Because these vegetables taste great cold or reheated, you can easily make this recipe in advance of serving. Make it for meal prep lunch or prepare it in advance for weeknight dinner. Either way, you will have a versatile and delicious side dish with incredible flavor!

Perfect Pairings

Roasted potatoes and carrots are a classic combination that tastes great when served with a variety of dishes. Most of these can be cooked on the stove top while the vegetables are roasting in the oven. 

• Cast Iron Flank Steak
• Oven Roasted Half Chicken
• Cast Iron Chicken Thighs
• Cast Iron Salmon
• Lemon Garlic Shrimp

Give this carrots and potatoes recipe a try and let us know what you think by leaving a recipe rating and review below!