oven roasted potatoes and carrots recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best oven roasted potatoes and carrots recipe

Perfect Oven Roasted Potatoes and Carrots

4.5 from 1238 votes

Crispy on the outside and tender on the inside, these oven roasted potatoes and carrots are a simple and delicious side dish. The combination of garlic, herbs, and olive oil brings out the natural flavors of the vegetables.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Vegetables

1 pound baby potatoes, halved
1 pound carrots, peeled and cut into 2 inch sticks
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 425 degrees Fahrenheit.
2In a large mixing bowl, combine the halved baby potatoes and carrot sticks.
3Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated.
4Spread the vegetables in a single layer on a large baking sheet. Make sure they are not crowded so they roast instead of steam.
5Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
6Remove from the oven and serve hot.

🔧Equipment

Large baking sheet
Mixing bowl
Knife
Cutting board
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 4g

📝Notes

For extra flavor, you can add a sprinkle of fresh parsley or a squeeze of lemon juice before serving. You can also use sweet potatoes or parsnips in place of some of the carrots.

Watch Video Of How Perfect Oven Roasted Potatoes and Carrots Works

This oven roasted potatoes and carrots recipe is one of those dishes that always works, whether it is a casual Tuesday dinner or a big holiday meal. It is easy to throw together, uses simple ingredients, and the results are consistently delicious. I love that it is a healthy side that my whole family enjoys, and it never fails to get compliments.

❓ Frequently Asked Questions About Oven Roasted Potatoes and Carrots

1. Can I use other vegetables in this recipe?

Yes, you can easily swap or add other root vegetables like parsnips, sweet potatoes, or turnips. Just make sure to cut them into similar sized pieces so they cook evenly.

2. How do I get the potatoes extra crispy?

Make sure your potatoes are dry before tossing them with oil. Also, spread them in a single layer on the baking sheet and do not overcrowd the pan. Roasting at a high temperature of 425 degrees Fahrenheit helps too.

3. Can I make this recipe ahead of time?

These roasted vegetables are best served right out of the oven. However, you can prep the vegetables by washing and cutting them a day ahead and storing them in the fridge. Toss with oil and seasonings just before roasting.

4. What can I serve with these roasted potatoes and carrots?

These vegetables go well with roasted chicken, baked salmon, grilled steak, or even as a side for a holiday turkey. They also work nicely alongside a simple green salad for a lighter meal.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350 degree oven for about 5 to 10 minutes to regain some crispiness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts