Perfectly caramelized and tender, Roasted Potatoes and Carrots are the kind of side dish that elevates any meal—hearty, colorful, and bursting with rustic flavor. Whether you’re planning a weeknight dinner or preparing a holiday feast, this dish adds warmth and charm to your table. The natural sweetness of carrots meets the earthy richness of baby potatoes, all roasted to golden perfection with a simple seasoning blend and fresh rosemary.

What makes this dish truly special is its versatility. It pairs beautifully with roasted meats, grilled vegetables, or can even stand alone with a creamy dip or sauce. Minimal prep and maximum flavor—this is comfort food at its simplest and best.

Ingredients for Roasted Potatoes and Carrots

1 lb baby potatoes, halved
1 lb carrots, peeled and cut into chunks
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and black pepper, to taste
2 sprigs fresh rosemary (optional)
Optional: 1 tbsp balsamic vinegar or lemon juice for added flavor

Step 1: Prep Your Vegetables

Begin by washing the baby potatoes thoroughly and cutting them in half. If some are large, quarter them for even cooking. Peel the carrots and cut them into uniform chunks—about the same size as the potatoes to ensure even roasting.

Step 2: Season the Mix

Place the potatoes and carrots in a large mixing bowl. Drizzle with olive oil, then sprinkle garlic powder, onion powder, dried thyme, salt, and pepper over the vegetables. Toss everything together until each piece is well coated. Add the rosemary sprigs if using.

Step 3: Arrange for Roasting

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned vegetables out in a single layer, making sure there’s space between them for proper caramelization.

Step 4: Roast to Perfection

Place the tray in the oven and roast for 35 to 40 minutes. Halfway through cooking, stir or flip the vegetables to ensure they brown evenly. They’re done when the carrots are tender and the potatoes have golden, crispy edges.

Step 5: Finish and Serve

Once roasted, you can drizzle a touch of balsamic vinegar or lemon juice over the vegetables for a pop of brightness. Serve hot as a savory side to your main course or enjoy them on their own.

Storage Instructions

To store leftover Roasted Potatoes and Carrots, allow them to cool completely before transferring them into an airtight container. They can be refrigerated for up to 4 days. For best results when reheating, place them in a 375°F (190°C) oven or air fryer for about 10 minutes to restore their crisp edges. Avoid microwaving if you want to preserve their roasted texture, though it’s fine for a quick warm-up.

If you’d like to freeze them, do so in a single layer on a baking sheet first, then transfer to a freezer-safe bag. They can be frozen for up to 2 months. Reheat straight from frozen in the oven at 400°F (204°C) until hot and crispy.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 230mg
Carbohydrates: 28g
Fiber: 4g
Sugars: 6g
Protein: 3g
Vitamin A: 300% DV
Vitamin C: 20% DV
Calcium: 4% DV
Iron: 6% DV

Values may vary slightly based on exact ingredients and portion sizes.

Frequently Asked Questions

Can I use different types of potatoes?

Yes, you can use Yukon Gold, red potatoes, or even russet potatoes. Just cut them to a similar size for even roasting.

Do I have to peel the carrots?

Not at all! If you scrub them well, you can roast them with the skin on for extra fiber and a more rustic look.

Can I add other vegetables?

Absolutely. Brussels sprouts, parsnips, or chunks of sweet potato pair wonderfully and roast in a similar time frame.

How do I make it extra crispy?

Use a hot oven (425°F or higher), don’t overcrowd the pan, and make sure your vegetables are dry before seasoning.

Is this dish vegan?

Yes, as written, this dish is completely vegan. Just make sure no added toppings (like cheese or butter) are included if you’re keeping it plant-based.

Can I prep this ahead of time?

Yes! You can cut and season the vegetables up to 24 hours in advance. Store them in the fridge and roast when you’re ready.

What herbs can I substitute for rosemary?

Thyme, oregano, or Italian seasoning are great alternatives. Fresh or dried versions both work.

Can I make this in an air fryer?

Definitely. Cook in batches at 400°F (204°C) for about 20–25 minutes, shaking halfway through for even browning.

Roasted Potatoes and Carrots

Author: Jam Scott
Total Time: 48 minute
Yield: 4 servings

Print Recipe

Description

Roasted Potatoes and Carrots bring together the best of rustic comfort and simple elegance. With golden, crispy potatoes and tender, caramelized carrots infused with rosemary and herbs, this side dish offers deep flavor and satisfying texture. It’s easy to make, nourishing, and pairs well with just about any main course, making it a kitchen staple for busy nights or festive meals.

Ingredients

1 lb baby potatoes, halved

1 lb carrots, peeled and cut into chunks

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (or 1 tbsp fresh thyme)

Salt and black pepper, to taste

2 sprigs fresh rosemary (optional)

Optional: 1 tbsp balsamic vinegar or lemon juice

Instructions

Preheat your oven to 425°F (220°C).
Wash and cut baby potatoes in half; peel and chunk the carrots.
Toss the vegetables with olive oil, garlic powder, onion powder, thyme, salt, pepper, and rosemary.
Spread them out on a lined or greased baking sheet in a single layer.
Roast for 35 to 40 minutes, stirring halfway through.
Optional: Drizzle with balsamic vinegar or lemon juice before serving.
Serve warm and enjoy as a side dish.

Cook Time: 35-40 minutes
Category: Side Dish