Roasted potatoes and carrots are a simple weekday side that tastes like a celebration—crispy edges, tender centers, and honeyed carrots that caramelize beautifully. I make this often because it’s forgiving, quick, and pairs with almost any protein; if you like herb-roasted veg with similar flavors, try this garlic-herb roasted potatoes, carrots, and zucchini recipe for a close variation I’ve tested.
Why Make This Recipe
- Deep, caramelized flavor from high-heat roasting makes plain vegetables feel special.
- It’s nutritious: root vegetables provide fiber, vitamin A (from carrots), and potassium.
- Hands-off cooking—toss, roast, and finish while you prepare the rest of the meal.
- Great for batch cooking and scaling up for holidays or weeknight dinners; I especially love it because the leftovers reheat beautifully.
- If you want a heartier plate, these vegetables pair excellently with slow-cooked meats like the best pot roast with tender potatoes and carrots.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–45 minutes at 425°F (220°C).
Total time: 50–60 minutes.
Servings: 4 as a side (about 1.5–2 pounds vegetables).
Difficulty: Easy.
Method: Toss par-cubed or halved potatoes and uniform carrots with oil, salt, and herbs, then roast on a hot, rimmed sheet pan until browned and tender.
My Experience Making This Recipe
I tested this several times, tweaking cut sizes and oven temperature to get consistent browning without drying the carrots. I learned that parboiling starchy potatoes for 5 minutes before roasting gives an extra-crispy crust while keeping the interior fluffy.
How to Make Roasted Potatoes and Carrots
Start by cutting 1.5 lb (700 g) small potatoes into 1–1.5-inch pieces and 1 lb (450 g) carrots into similar-sized sticks or thick rounds so everything cooks evenly. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme (or 1/2 tsp dried), and 2 smashed garlic cloves; spread in a single layer on a rimmed sheet pan and roast at 425°F (220°C) for 35–45 minutes, flipping once halfway, until potatoes register 205°F (96°C) and both vegetables show deep golden edges.
Expert Tips for Success
- Use a rimmed baking sheet and parchment or a silicone mat to prevent sticking and promote airflow for browning.
- For extra-crispy potatoes, parboil for 4–6 minutes, drain, rough up the surfaces by shaking in the pot, then roast; that rough surface caramelizes better.
- Give the vegetables space; overcrowding traps steam and prevents browning—use two pans if needed.
- Roast at high heat (425°F / 220°C). If you have convection, reduce the temperature by 25°F and check 5–10 minutes earlier for quicker caramelization. Here’s a tip I use when I want sweeter carrots: finish them with a drizzle of honey or balsamic reduction, inspired by a technique I use in my roasted carrots with candied pecans and goat cheese.
How to Serve Roasted Potatoes and Carrots
- Serve alongside roasted or grilled proteins—rosemary chicken or seared salmon both pair well.
- Turn it into a warm salad: toss with arugula, feta, and a lemon vinaigrette for brightness.
- Elevate presentation by finishing with chopped parsley, a squeeze of lemon, and flaky sea salt.
- For a Mediterranean twist, serve topped with crumbled feta and roasted peppers as in this Greek roasted potatoes with peppers and feta.
Storage and Reheating Guide
Cool to room temperature for no more than 2 hours, then store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a single layer on a sheet pan, then transfer frozen pieces to a freezer bag for up to 3 months. Reheat best in a 400°F (205°C) oven for 10–15 minutes on a sheet pan to restore crispness, or reheat gently in a skillet over medium heat with a teaspoon of oil for 5–8 minutes.
Recipe Variations
- Garlic-Herb: Add 1 teaspoon each of chopped rosemary and thyme plus 1 teaspoon lemon zest for brighter herb flavor—similar to the garlic-herb method I sometimes use (see a related garlic-herb roast).
- Honey-Balsamic Glaze: Toss carrots with 1 tablespoon honey and 1 tablespoon balsamic in the last 8 minutes of roasting for a sticky finish.
- Dairy-Free/Vegan: This recipe is naturally dairy-free; use olive oil and skip any finishing cheeses.
- Vegan Loaded “Roast Bake”: Top warm veggies with toasted walnuts, chopped herbs, and a drizzle of tahini for a plant-forward main.
Nutritional Highlights
Roasted potatoes and carrots provide complex carbohydrates, fiber, and vitamin A (from carrots). Using olive oil adds heart-healthy monounsaturated fats. Allergen note: this recipe is naturally gluten-free and dairy-free when you skip cheese; adjust seasoning for low-sodium diets and serve smaller portions if you’re watching carbohydrate intake.
Troubleshooting Common Issues
- Vegetables are soggy, not crispy: They were overcrowded or not roasted hot enough—use a hot oven (425°F) and space pieces on the pan.
- Carrots burn before potatoes are done: Cut carrots slightly larger than potatoes, or par-cook carrots for 3–4 minutes in boiling water before roasting.
- Uneven browning: Mix pieces for size consistency and flip halfway through; using a rimmed sheet pan helps distribute heat evenly.
Frequently Asked Questions
-
Can I roast different potato varieties together?
Yes—Yukon Gold and red potatoes roast well together because they have similar moisture and starch levels; avoid mixing a very waxy potato with a very starchy russet unless you adjust cut sizes and cooking time. -
Should I peel the carrots and potatoes?
Peeling is optional. I leave the skins on small potatoes for texture and nutrients, and I peel or scrub carrots based on preference; peeling also gives a smoother caramelized surface if you prefer that. -
Can I prep this ahead of time?
You can cut the vegetables and store them in cold water in the refrigerator up to 24 hours; drain and pat dry thoroughly before tossing with oil and seasoning to roast, which prevents steaming. -
How do I get maximum caramelization without burning?
Use high heat (425°F), a light but even coating of oil, and flip once mid-roast. If edges darken too quickly, move the pan to a lower oven rack or tent loosely with foil for the last 5–10 minutes.
Roasted Potatoes and Carrots
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Crispy, caramelized roasted potatoes and carrots—perfect as a nutritious side for any meal.
Ingredients
- 1.5 lb (700 g) small potatoes, cut into 1–1.5-inch pieces
- 1 lb (450 g) carrots, cut into sticks or thick rounds
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 garlic cloves, smashed
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the potatoes and carrots into uniform sizes for even cooking.
- Toss the vegetables with olive oil, salt, pepper, thyme, and garlic until well coated.
- Spread in a single layer on a rimmed baking sheet.
- Roast for 35–45 minutes, flipping once halfway through, until golden brown and tender.
Notes
For extra-crispy potatoes, parboil for 4–6 minutes before roasting. Overcrowding the pan should be avoided to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg