roasted carrots and potatoes recipe

Written BySheba G Updated On
roasted carrots and potatoes recipe
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The Best roasted carrots and potatoes recipe

This roasted carrots and potatoes recipe is a staple in my household, and for good reason. I’ve been making it for years, and every time I serve it to my family, they devour it in minutes.

The combination of the tender carrots and potatoes, roasted to perfection with a hint of olive oil and spices, is absolute magic. It’s a dish that never fails to impress, whether it’s for a weeknight dinner or a special occasion like Thanksgiving or Christmas.

My kids love helping me peel the carrots and potatoes, and they always get excited when they see the finished product. As a bonus, this recipe is incredibly healthy, with minimal added ingredients and maximum flavor.

I love how versatile this recipe is – we can serve it as a side dish or add some protein like chicken or salmon for a complete meal. The best part?

It’s incredibly easy to make, requiring just a few ingredients and no fuss at all. I often find myself thinking about this recipe during the week, wondering when I’ll get to make it again.

Roasted Carrots and Potatoes

Roasted Carrots and Potatoes

4.7 from 1188 votes

A simple and delicious side dish of roasted carrots and potatoes. Seasoned with herbs and spices, this dish is crispy on the outside and tender on the inside.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Vegetables

1 lb baby carrots
1 lb baby potatoes

Seasoning

2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

👨‍🍳Directions

1Preheat oven to 425°F.
2Line a large baking sheet with parchment paper for easy cleanup, ensuring the pan is large enough to hold vegetables in a single layer.
3In a large mixing bowl, combine carrots, potatoes, olive oil, salt, black pepper, garlic powder, rosemary, and thyme.
4Toss until vegetables are evenly coated with oil and seasonings.
5Spread the vegetables out in a single layer on the prepared baking sheet.
6Make sure they have enough space to become crispy and golden, avoid overcrowding.
7Roast in the preheated oven for 20 minutes.
8After 20 minutes, flip the vegetables using a spatula.
9Continue roasting for an additional 10-15 minutes, or until the vegetables are tender and golden brown.
10The potatoes should be easily pierced with a fork, and the carrots should be soft and slightly caramelized.
11Remove from the oven and let the vegetables cool on the baking sheet for 5 minutes before serving.
12This allows the flavors to meld and makes them easier to handle.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 7g🥩Protein: 5g

📝Notes

Tips: For extra crispiness, increase the oven temperature to 450°F and reduce the cooking time. You can also add other vegetables like Brussels sprouts or sweet potatoes to the mix.

I love serving roasted carrots and potatoes at family gatherings because everyone loves them – kids included!

It’s an easy dish to scale up or down depending on your crowd size, making it perfect for both intimate dinners and big events alike.

Plus, its health benefits are undeniable: high in fiber from the veggies themselves plus plenty of vitamins from those gorgeous orange hues.

❓ Frequently Asked Questions About Roasted Carrots and Potatoes

Q1: What type of potatoes are best for this recipe?

I prefer using Russet or Idaho potatoes for this recipe because they hold their shape well after roasting and have a slightly sweet flavor. You can also use other varieties like Yukon Gold or red potatoes if you prefer.

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.

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